COOK  BOOK 


The  California  National  Bank  of  Sacramento,  Cal. 

Capital  and   Surplus.. .$1,250,000.00 

The  California  Savings  Bank 

Capital  and   Surplus... ...$140,000  00 

Both  Banks  under  same  management. 


GEO.  W.  PELTIER,  Vice-President 
FRED.  W.  KIESEL,  Cashier 
FRED.  L.  MARTIN,  Asst.  Cashier 


OFFICERS 

W.  E.  GERBER,  President 


GEO.  A.  WHITE,  Vice-President 
EGBERT  A.  BROWN,  Asst.  Cashier 
J.  I.  BRUNSCHWILER,  Asst.  Cashier 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


GIFT  OF 
FRIENDS  OF  THE  LIBRARY 

In  memory  of 

Marcus  Grraham 


COOK  BOOK 


"A  book  is  like  a  nut, 
Its  worth  depends, 
Not  on  its  covering, 
But  on  the  contents." 


TABLE   OF  WEIGHTS   AND    MEASURES. 


4  teaspooufuls  of  liquid  equal  1  tablespoon. 
4  tablespoonfuls  of  liquid  equal  %  cup  or  %  gill. 
%  cup  equals  1  gill. 
2  gills  equal  1  cup. 
2  cups  equal  1  pint. 
2  pints  (4  cups)  equal  1  quart. 
4  cups  of  flour  equal  1  pound  or  1  quart. 
2  cups  of  butter,  solid,  equal  %  pound,  4  ounces. 
2  cups  of  granulated  sugar  equal  1  pound. 
2y2  cups  of  powdered  sugar  equal  1   pound. 
1  pint  of  milk  or  water  equals  1  pound. 

1  pint  of  chopped  meat  equals  1  pound. 
10  eggs,  shelled,  equal  1  pound. 

8  eggs  with  shells  equal   1   pound. 

2  tablespoons  of  butter  equal  1  ounce. 

2  tablespoons  of  granulated  sugar  equal  1  ounce. 

4  tablespoons  of  Globe  A-l  flour  equal  1  ounce. 

4  tablespoons  of  coffee  equal  1  ounce. 

1  tablespoon  of  liquid  equals   Bounce. 

4  tablespoonfuls  of  butter  equal  2  ounces  or  *4  cup. 

Always  sift  Globe  A-l  flour  before  measuring. 

All  measurements  are  level,  unless  otherwise  stated  in  recipe. 


The  ladies  are  earnestly  requested  to  patronize  the  business  men 
whose  advertisements  appear  in  this  book.  They  are  the  best  in  their 
line  in  the  city,  and  without  their  assistance  this  book  could  not  have  been 
published.  Kindly  mention  the  cook-book  when  answering  advertisements. 

1 


TO  SERVE  FIFTY  PEOPLE 


Coffee — One  and  one-half  pounds  makes  three  gallons.  Two  and  one- 
half  gallons  for  black  coffee — after  dinner  cups. 

Chocolate — One  pound  makes  two  gallons  (25  to  30  cups  to  a  gallon). 

When  both  tea  and  coffee  are  served:  Tea,  one  gallon;  coffee,  one  and 
one-talf  gallons;  loaf  sugar  for  same,  two  pounds. 

Whipped  cream — Two  quarts   (each  quart  yielding  25  spoonfuls). 

Lemonade  or  fruit  punch — Two  and  one-half  gallons. 

Frappe  or  sherbet — Two  to  three  gallons. 

Bouillon — Hot,  two  and  one-half  gallons;  jellied,  two  and  one-fourth 
gallons. 

Ice  cream — Two  and  one-half  gallons. 

Ices — One  and  one-half  gallons  to  serve  in  sherbet  glasses. 

Cakes,  loaf  or  layer — Two  to  four. 

Wafers — Five  boxes. 

Bon  bons — Three  and  one-half  pounds. 

Salted  nuts — Three  to  four  pounds.  (One-half  pound  blanched  almonds 
makes  24  dessert  spoons,  which  is  equal  to  two  and  one-fourth  pounds.) 

Berries — Seven  to  ten  quarts;   sugar  for  same,  two  pounds. 

Raw  oysters — Two  hundred   (four  to  each  person). 

Large  oysters  in  coquilles — Seven  and  one-half  quarts. 

Ham — One  small  or  one-half  large  one. 

Chicken  or  turkey,  dressed,  but  uncooked — Twenty-five  pounds. 

Salad — One  and  two-thirds  gallons. 

Chicken  salad — Seven  pounds  (to  one  quart  salad,  four  pounds  chicken). 

Lobster  salad — Two  lobsters  to  one  quart  salad. 

Potato  chips — Four  pounds. 

Olives — To  one  quart  bottle  from  200  to  210  olives. 

Rolls — Six  dozen;  butter  for  same,  one  pound. 

Sandwiches — Three  to  six  loaves.     (One  sandwich  loaf  cuts  24  slices.) 

Butter — Two  pounds  for  six  loaves  bread.  (Each  loaf  requires  one 
cup  of  butter  and  paste;  of  other  fillings,  one  pint.) 

Meat  for  croquettes— Three  quarts. 

Mixture  for  timbales  or  patties — Two  quarts. 

Fruit  jelly — Five  quarts. 

Molded  spices  or  other  jelly — Seven  quarts  (to  one  quart  six  or  eight 
portions). 


National  Bank  of  D.  0.  Mills  &  Co. 


ESTABLISHED  1850 

The  Oldest  Bank  West  of  The  Rockies 

We  invite  inspection  of  our  Safe  Deposit 
Vaults.  You  can  safeguard  your  valu- 
ables with  us  at  a  triffling  cost. 

BOXES  $4.00  A  YEAR 


APPETIZERS 

'To  mould  mankind  at  will 
And  shape  their  acts, 

First  dine  them  well  and 
They  will  become  as  wax. 


OYSTER  COCKTAIL  SAUCE. 

Seven  teaspoons  each  of  prepared  horseradish,  tomato  catsup  and 
vinegar;  ten  teaspoons  lemon  juice,  one  teaspoon  tobasco  sauce;  salt  and 
pepper  if  you  wish,  and  enough  of  oyster  juice  to  make  twelve  glasses. — 
Margaret  G.  Korer. 


OYSTER    COCKTAIL. 

One  pint  California  oysters  and  juice,  eight  drops  tobasco  sauce,  ten 
drops  Worcester  sauce,  two  tablespoonfuls  tomato  catsup,  juice  of  four 
limes;  salt  and  pepper  to  taste. — Myra  P.  Miller. 


CRAB   FLAKE   COCKTAIL. 

Mix  three  tablespoons  tomato  catsup,  two  tablespoons  horseradish,  the 
juice  of  one  lemon,  two  tablespoons  vinegar,  two  tablespoons  minced 
pin  entoes,  two  tablespoons  green  pepper  minced  fine,  salt,  pepper  and 
paprika;  add  to  one-half  pound  crab  meat.  This  recipe  is  sufficient  for 
five  or  six  persons. — Mrs.  Clarence  Crowell. 


COCKTAIL   DRESSING   (Crab,  Shrimp,   Lobster). 

One  pint  bottle  Heintz  chili,  one  cup  mayonnaise,  made  of  Ehmann 
Olive  Oil,  one-half  cup  cream.  Mix  these  three  together  and  this  amount 
will  serve  ten  people. — Jane  Barry. 


COCKTAIL   DRESSING. 

To  one  bottle  Heintz  chili  sauce  add  one-third  or  one-half  bottle 
tomato  catsup;  season  with  lemon  juice  and  beat  in  four  tablespoons,  or 
more  if  you  prefer,  of  heavy  mayonnaise,  made  of  Ehmann  Olive  Oil;  put 
in  a  small  pinch  of  soda  and  add  one-half  cup  of  heavy  cream,  either 
whipped  or  plain.  This  dressing  can  be  used  for  artichoke  hearts,  crab, 
shrimp  or  chicken. — Margaret  G.  Korer. 


STRAWBERRY   COCKTAIL. 

Mash  one  quart  berries,  add  juice  of  one  lemon  and  one  orange,  one 
cup  sugar,  four  cups  water;  let  stand  for  two  hours,  strain  through  jelly 
bag  and  put  on  ice  until  very  cold.  Serve  in  tall  glasses  with  three  berries 
sliced  on  top  of  each  serving.—  Jane  Barry. 


SOUPS 

"Will't  please  you  taste  of  what  is  here?" 

BROWN    BEAN    SOUP. 

Boil  brown  beans  with  some  celery  and  onions;  press  through  colander 
and  dilute  with  either  milk  or  water;  add  a  little  allspice  and  cloves,  also 
sherry.  Serve  with  ground  hard-boiled  eggs. — E.  K. 


ONION   CREAM   SOUP. 

Peel  and  cut  into  slices  one  large  potato,  one  large  onion:  brown  in 
tablespoon  of  butter;  when  brown  add  one  pint  of  milk  and  allow  to 
simmer  till  tender;  add  salt  and  pepper  and  rub  through  colander;  return 
to  fire  and  add  beaten  yolk  of  one  egg.  Serve  with  croutons. — E.  K. 


PEA  SOUP. 

Take  can  of  peas,  beat  with  salt,  pepper  and  two  tablespoons  sugar; 
wash  and  strain  into  quart  of  milk;  rub  together  one  table  spoonful  of 
butter,  one  of  Globe  A-l  flour;  add  to  soup,  cook  till  thickened.  Serve 
with  croutons. — Mrs.  F.  H. 


GREEN   PEA  SOUP. 

One  pint  of  shelled  peas,  one  pint  of  milk,  two  tablespoons  of  butter, 
two  quarts  of  water,  two  teaspoons  of  salt,  one-half  teaspoon  of  pepper, 
one  tablespoon  Globe  A-l  flour;  cook  peas  in  boiling  water  until  tender, 
rub  through  sieve  with  wooden  spoon,  put  back  in  saucepan,  and  liquids, 
rub  Globe  A-l  flour  and  butter,  cook  two  or  three  minutes,  add  Globe  A-l 
flour  and  butter,  pepper  and  salt. — N.  C. 


POTATO   SOUP. 

Boil  five  large  potatoes  with  fifteen  cents  worth  of  salt  pork  and  one 
large  onion  in  two  quarts  of  water.  Remove  potatoes  and  put  through 
ricer;  return  to  water  in  which  potatoes  were  boiled,  add  milk,  butter, 
pepper  and  salt. — A.  Kirk. 


CORN  CHOWDER. 

Fry  six  slices  of  salt  pork;  peel  and  dice  six  medium  potatoes,  slice 
two  onions;  add  fried  pork,  cover  with  water  and  boil  until  potatoes  are 
done,  then  add  one  can  of  corn,  one  pint  of  milk,  as  it  is  desired;  let  boil 
up  once.  Serve  with  round  crackers. — A.  K. 


CREAM    OF    CELERY. 

One  pint  of  milk,  a  tablespoonful  of  Globe  A-l  flour,  one  of  butter, 
a  head  of  celery,  a  large  slice  of  onion  and  a  small  piece  of  mace;  boil 
celery  in  a  pint  of  water  thirty-five  minutes;  boil  mace,  onion  and  milk 
together;  mix  Globe  A-l  flour  with  two  tablespoonfuls  of  cold  milk  and 
add  to  boiling  milk;  cook  ten  minutes;  mash  celery  in  the  water  in  which 
it  has  been  cooked  and  stir  into  boiling  milk;  add  butter,  and  season  with 
salt  and  pepper  to  taste.  Strain  and  serve  immediately.  The  flavor  is 
improved  by  adding  a  cupful  of  whipped  cream  when  the  soup  is  in  the 
toureen. — J.  W.  W. 


TOMATO   SOUP. 

One  can  tomatoes,  strain,  put  on  stove  with  equal  amount  of  milk 
or  one  quart  of  stock,  and  one  pint  of  tomatoes,  four  cloves,  one  bay 
leaf,  two  sprays  parsley,  one  tablespoon  butter,  two  teaspoons  salt,  one 
tablespoon  Globe  A-l  flour;  first  cook  onion,  cloves  and  parsley  for  a 
minute  in  butter  in  a  separate  pan,  stir  in  Globe  A-l  flour  off  the  stove, 
and  strain  tomatoes;  let  boil,  add  butter  and  Globe  A-l  flour,  a  tablespoon 
grated  cheese,  two  tablespoons  sherry;  if  not  creamy  enough,  add  cracker 
crumbs  rolled  very  fine. — N.  C. 


TOMATO   SOUP. 

One  can  Campbell's  tomato  soup,  fill  the  empty  can  with  boiling 
water,  add  to  tomato,  then  let  come  to  a  boil;  add  one  tablespoon  of 
cornstarch,  a  teaspoon  sugar,  one-half  teaspoon  salt,  dash  of  red  pepper, 
then  add  a  pinch  of  soda,  stir  thoroughly  and  add  a  cup  of  cream  and  a 
cup  of  milk;  just  before  serving  add  a  lump  of  butter.  This  amount  will 
serve  six  or  eight  people. — Gertrude  B.  Allardt. 


CRAB  SOUP. 

One  pint  of  cream,  one  quart  of  milk,  one  crab,  one  teaspoon 
Globe  A-l  flour,  large  piece  of  butter;  put  milk  and  cream  to  heat;  pre- 
pare crab,  picking  into  small  pieces;  when  milk  boils,  rub  Globe  A-l  flour 
and  butter  together,  add  to  milk  and  cream,  then  add  crab;  salt  and 
pepper  to  taste. — Gertrude  B.  Allardt. 


CREAM    CORN    SOUP. 

One  can  corn  put  through  sieve,  one  quart  milk,  salt,  pepper  and  large 
piece  butter;  boil  till  it  foams  up  well,  take  out  one  spoonful  of  corn 
before  it  is  strained  and  add  to  soup. — Mrs.  E.  C.  Biegle. 


MARROW   DUMPLINGS    FOR    SOUP. 

Marrow  from  a  tree  crest  soup  bone,  two  thick  slices  of  bread  soaked 
in  water  and  water  pressed  out,  two  crackers  rolled  very  fine.  Mash 
marrow  until  like  butter,  mix  bread,  rolled  crackers  and  marrow  together, 
add  two  small  eggs  and  stir  until  very  fine;  season  with  salt  and  nutmeg. 
Put  flour  in  hand  and  take  a  teaspoon  of  dough  and  roll  into  balls.  Put 
these  dumplings  into  strained,  boiling  soup  and  boil  from  five  to  ten 
minutes.  As  soon  as  trey  raise  to  the  top  they  are  done. — Mrs.  H.  A. 
Heilbron. 


Just   a    Hint. 

A  slice  of  apple,  pear  or  cantaloup  is  an  improvement  to  any  meat, 
or  vegetable  soup,  adjding  a  flavor  that  can  be  procured  in  no  other  way. 
K.  M.  H. 


"Master,  I  marvel  how  the  fishes  'live  in  the  sea?'" 

"Why,  as  men  do  on  land;   the  great  ones  eat  up  the  little  ones." 


DEVILED    LOBSTER. 

One  can  lobster,  two  tablespoons  Globe  A-l  flour,  two  tablespoons 
butter,  one  teaspoon  mixed  mustard,  one  pint  milk,  one  onion,  crumbs, 
cayenne  and  salt;  beat  Globe  A-l  flour,  butter  and  seasoning  together; 
stir  into  boiling  milk,  add  chopped  lobster  and  cook  two  minutes;  put  into 
baking  dish,  cover  with  crumbs  and  brown  in  oven. — Mae  A.  Thompson. 


The  name 


722  K  Street 

• 

on  your 

Photograph 

Means 

Quality  and  a  satisfied 
customer 


DEVILED   CRAB. 

Pick  and  mince  crab;  one  cup  milk,  two  spoonfuls  Globe  A-l  flour 
cooked  smooth,  two  table  spoonfuls  butter,  one  small  mustard  spoonful 
mustard;  stir  in  two  table  spoonfuls  bread  crumbs,  one-half  lemon  juice; 
salt  and  pepper  to  taste;  add  yolk  of  two  eggs,  hard  boiled,  cropped  fine; 
put  in  shell,  cover  with  bits  of  butter,  and  bake. — Myra  P.  Miller. 


CREOLE    OF    CRAB. 

Four  green  peppers,  six  small  green  onions,  chop  fine;  add  butter  the 
size  of  an  egg,  and  salt  and  pepper  to  taste;  boil  ten  minutes,  then  add 
one-half  can  tomatoes  and  boil  until  all  is  well  dissolved;  add  one-half 
pint  of  cream,  mix  with  one  tablespoonful  of  Globe  A-l  flour  and  let 
come  to  a  boil;  pour  in  two  well  picked  crabs,  and  serve  on  toast. — Mrs. 
Charles  Gross. 


CRABS,  HARD  SHELL,  SAUTED. 

One  cup  boiled  crab  meat;  three  tablespoons  butter;  juice  of  half  a 
lemon;  salt  and  paprica;  after  seasoning  the  crab  meat  with  lemon  juice, 
salt  and  paprica,  saute  in  hot  melted  butter. 


CRAB  LOUIS. 

Rub  dish  with  garlic,  then  add  one-half  cup  tomato  catsup,  two  table- 
spoons olive  oil,  three  tablespoons  vinegar,  a  little  paprica,  one  teaspoon 
salt,  one  Worcestershire  sauce,  two  hard  boiled  eggs  sliced  fine;  pour 
over  cracked  crab,  properly  iced,  and  lettuce  leaves. 


OYSTER   SCOLLOPED. 

Oysters,  two  tablespoons  cracker  dust  or  cracker  crumbs,  one  gill 
cream,  two  tablespoons  butter,  pepper,  salt;  put  the  butter  and  cream  into 
chafing  dish;  after  draining,  put  in  oysters  in  layers,  sprinkle  with 
cracker  crumbs;  a  little  seasoning  to  taste;  cover  and  cook  from  five  to 
ten  minutes. 


MINCED   FISH. 

One  quart  cold  fish  carefully  flaked,  one  pint  of  milk  or  cream,  one 
can  of  mushrooms  cut  in  halves,  two  tablespoons  of  butter,  two  table- 
spoons of  Globe  A-l  flour;  put  butter  in  frying  pan  to  melt,  then  add  milk 
or  cream;  stir  continually  until  it  boils;  add  mushrooms  and  liquor  and 
pour  this  over  the  minced  fish  and  mix  carefully;  salt  and  pepper  to  taste; 
put  all  in  a  pan  and  grate  cheese  on  the  top;  place  in  an  oven  and  let 
brown. 


SALMON    SOUFFLE. 

Make  thick  white  sauce,  add  one  teacup  rolled  cracker  crumbs,  onion 
juice,  one  teaspoon  chopped  parsley,  Worcestsrire  sauce,  dash  of  catsup, 
can  of  salmon,  heat  thoroughly,  beaten  yolks  of  two  eggs,  beaten  whites 
folded  in;  cook  in  casserole  or  ramekins  twenty-five  minutes. 


STUFFING   FOR   BAKED   FISH. 

One  cup  cracker  crumbs,  one  teaspoonful  salt,  one  teaspoonful  pepper, 
one  teaspoonful  chopped  onion,  one  teaspoonful  chopped  parsley,  one  tea- 
spoonful  capers,  one  teaspoonful  pickles,  one-fourth  cup  of  melted  butter. 
Cook  onions,  parsley  in  melted  butter;  season  Paprika,  Worcestershire 
sauce;  stir  in  the  rest. 


F     O.   CHITTENDEN,    MGR 


Wholesale  and  Retail.  Quality  and  Service, 

Fresh  and  Salt  Water  Fish,  Poultry  and  Game. 

Sacramento  River  Salmon  and  Catfish  Our  Specialties. 

Phone:  Main  454.  714  J  Street,  Sacramento,  Cal. 


Have  you  tried 

Ryan's  25c 
Luncheons 

The  best  in  the  City 
Chicken  every  Saturday 

Ryan's 

Candy  Shop 


The  "Sweetheart  of  Sacramento" 
725  K  Street  Phone  Main  806 

WHEN  IN  NEED  OF 

Ice  Cream  just  try 
RYAN'S 

It's  delicious  and  costs  no  more  than  others 


SAUCE  FOR   FISH. 

Egg  Sauce — Boil  three  or  four  eggs  hard;    cut  them  fine  and  stir  into 
drawn  butter.     If  too  thick,  add  a  little  cream  or  rich  milk. 


HOLLANDAISE   SAUCE   FOR    BAKED   OR   BOILED    FISH. 

One  cup  butter,  yolks  of  two  eggs,  juice  of  one-half  lemon,  one  salt- 
spoon  salt,  one-quarter  saltspoon  cayenne,  one-half  cup  boiling  water. 
Rub  butter  to  a  cream  in  small  bowl  with  wooden  or  silver  spoon,  add 
yolks  one  at  a  time  and  beat;  add  salt,  pepper,  lemon  juice.  Place  bowl 
in  a  sauce  pan  of  boiling  water,  stir  rapidly  until  it  thickens  like  boiled 
custard;  pour  over  meat  or  fish. 


HALLIBUT   SUFFLE. 

Boil  a  pint  or  a  pound  of  any  kind  of  fish  (hallibut  preferred),  left 
overs  will  do.  Shred  or  mash  to  a  pulp;  add  one  teaspoonful  salt,  dash  of 
pepper,  one  teaspoonful  onion  juice.  Melt  a  heaping  tablespoohful  of  butter 
and  to  it  add  one  tablespoonful  Globe  A-l  flour  and  cook  to  a  paste.  To 
this  add  slowly  one  cup  milk  then  the  fish  and  two  well  beaten  eggs.  Bake 
one-half  hour  in  buttered  pan. — Mrs.  Nicholas  H.  Bath. 


OYSTER    STUFFING. 

One-half  a  cup  each  of  cracker  and  bread  crumbs,  one-fourth  cup  of 
butter,  one-half  pint  of  oysters,  two  tablespoonfuls  lemon  juice,  one-half 
tablespoonful  chopped  parsley,  oyster  liquor  to  moisten  and  salt  and  pepper. 
Mrs.  A.  J.  Gibson. 


CREAMED    LOBSTER. 

One  onion  minced  fine;  simmer  in  tablespoon  butter,  heaping  table- 
spoon Globe  A-l  flour  added;  then  add  cup  of  cream,  pinch  of  soda  in 
cream,  two  teaspoons  catsup,  one  dash  tobasco  and  one  teaspoon  Worces- 
tershire sauce.  Chop  lobster  not  too  fine  and  add  to  sauce;  put  grated 
cheese  on  top  and  bake  twenty  minutes. 


SAUCE  FOR  LOBSTER  CREOLE. 

One  can  tomatoes  (Del  Monte  Sauce),  simmer  one-half  hour  with  one 
large  onion  and  clove  of  garlic  minced;  strain.  Cook  one  large  tablespoon 
of  Globe  A-l  flour  and  butter  until  blended,  add  the  tomato,  and  after  it 
boils  up  add  slowly  one-half  cup  cream,  one-half  teaspoon  each  chili  powder 
and  Grandma's  Spanish  pepper,  one  tablespoon  grated  Italian  cheese.  You 
may  add  hard  boiled  eggs  sliced,  or  stoned  olives.  Pour  this  over  diced 
lobster  and  serve  hot. 


LOBSTER  A'LA  NEWBERG. 

Split  two  good  sized  lobsters,  pick  meat  from  shells  and  dice;  place 
in  a  saucepan  with  a  good  lump  of  butter,  season  with  salt  and  red  pepper 
and  one-half  can  rmishrooms  diced;  cook  five  minutes,  then  add  a  wine 
glass  of  Madiera  wine.  Have  three  eggs  and  one-half  pint  of  cream  beaten 
together;  add  to  the  lobster  and  cook  until  it  thickens. 

10 


ENTREES 

"The  turnpike  to  people's  hearts,  I  find 

Lies   through  their  mouths,  or  I  mistake   mankind.' 


CHEESE  SOUFFLE—   (Delicious). 

One  cup  grated  cheese,  one  egg,  one  teaspoon  thick  cream,  one- 
quarter  teaspoon  mustard;  salt,  pepper  and  paprika  to  taste.  Melt  cheese, 
add  cream,  salt,  pepper  and  paprika;  let  cool;  add  yolk,  then  beaten  white 
of  egg.  Butter  ramekins  and  put  small  piece  of  bread  in  bottom  of  them. 
Fill  with  mixture  three-quarters  full,  bake  ten  to  fifteen  minutes. — E.  N.  P. 


CHEESE   FONDU. 

Ore  cup  fresh  bread  crumbs,  two  cups  grated  cheese,  one  cup  milk, 
spoonful  soda,  one-half  teaspoonful  salt,  spoonful  red  pepper,  one  table- 
spoonful  butter,  two  eggs.  Put  butter  in  sauce  pan  to  heat  while  you  beat 
the  eggs  light  without  separating  them.  Let  these  stand  while  you  stir 
everything  else  into  the  pan,  beginning  with  the  milk.  Cook  this  five 
minutes,  stirring  all  the  time.  Put  in  eggs  and  cook  three  minutes  more. 
Place  crackers  on  Lot  platter  and  pour  the  whole  over  them. — E.  S. 


ENGLISH    MONKEY. 

One  tablespoon  melted  butter,  one  cup  fine  stale  bread  crumbs,  two 
cups  cheese  cut  in  small  squares,  one  cup  milk.  Put  all  these  ingredients 
into  a  sauce  pan,  stir  until  cheese  is  melted;  if  too  thick,  add  more  milk; 
season  to  taste  with  salt,  paprika  and  Worcestershire;  then  add  two  well 
beaten  eggs.  Do  not  cook  after  eggs  have  been  added.  Serve  on  hot 
crackers. — M.  G.  K. 


WELSH   RARBIT. 

Quarter  pound  of  grated  cheese,  one  tablespoonful  butter,  the  yolk  of 
one  egg  well  beaten  with  two  tablespoon fuls  of  milk;  little  salt,  pepper 
and  mustard.  Stir  until  melted  and  pour  on  toasted  slices  of  bread. — 
J.  W.  W. 


ENCHILADAS. 

Mix  a  stiff  dough  of  three  cups  Globe  A-l  flour,  one  cup  cold  water 
and  teaspoon  salt.  Roll  very  thin  and  bake  on  top  of  range  in  cakes  size 
of  pie  tin.  Dip  each  enchilada  in  thick  Spanish  sauce;  then  cover  quickly 
with  grated  cheese  with  which  a  chopped  onion  and  three  chopped  hard 
boiled  eggs  have  been  mixed.  Roll  each  enchilada  and  place  in  a  thick 
earthen  platter  in  moderate  oven  ten  minutes. — C.  G. 


CORN    TAMALES. 

One  can  corn,  one  cup  tomatoes,  three-quarters  cup  corn  meal,  one 
and  one-half  cups  milk,  chopped  green  pepper,  onion,  few  olives,  one 
teaspoon  Grandma's  Spanish  pepper,  one  teaspoon  salt.  Put  in  buttered 
baking  dish  and  bake  three-quarters  or  one  hour.  Bake  slowly. — B.  T.  W. 


CHEESE  SOUFFLE. 

One  cup  milk,  one  cup  cheese,  grated,  three  eggs,  one  tablespoon 
Globe  A-l  flour,  two  tablespoons  butter.  Rub  butter,  flour  and  warm  milk 
together;  beat  eggs  in  one  at  a  time.  Cook  in  a  double  boiler,  add  cheese, 
beat  whites  in  and  bake  one-half  hour  in  moderate  oven  in  ramekins.— 
Mrs.  C.  H. 

11 


ENGLISH    MONKEY. 
(Serves  Four  Persons.) 

One  cup  of  Eastern  cheese,  three-fourths  cup  of  bread  crumbs,  three- 
fourths  cup  of  milk,  one  teaspoon  of  butter,  yolk  of  one  egg.  Put  butter 
in  the  chafing  dish  and  when  melted  add  cheese;  add  bread  crumbs,  which 
have  been  soaked  in  milk,  then  add  beaten  yolk,  flavor  with  salt  and 
paprika. — Mrs.  C.  H. 


TOMATO  RAREBIT. 

Two  tablespoons  butter,  two  tablespoons  Globe  A-l  flour,  three-fourths 
cup  thin  cream,  three-fourths  cup  steamed  and  strained  tomatoes,  pinch  of 
soda,  two  cups  finely  cut  cheese,  two  eggs  sligl  tly  beaten,  salt,  mustard, 
cayenne  and  paprika  to  taste.  Put  butter  in  stew  pan;  when  melted  add 
flour,  then  milk.  As  soon  as  mixture  thickens  add  tomatoes  mixed  with 
soda,  then  add  cheese,  eggs  and  seasoning.  Cook  until  cheese  is  melted. 
Serve  on  toasted  crackers.  Will  never  get  ropy. — Mrs.  Nicholas  H.  Bath. 


SHRIMP   WIGGLE— (Fine). 

One  cup  of  shrimps  (canned  or  fresh),  one  cup  of  peas  (cooked),  one- 
eighth  teaspoon  paprika,  one  large  tablespoon  Globe  A-l  flour,  one  and  one- 
half  cups  milk,  two  tablespoons  butter,  one  teaspoon  salt,  one  teaspoon 
chopped  parsley.  Prepare  the  shrimps  by  rinsing,  draining  and  breaking 
in  small  pieces;  soften  the  butter  in  pan,  mix  the  Globe  A-l  flour  well 
with  it,  then  pour  on  gradually  the  milk,  and  as  soon  as  the  sauce  thickens 
add  the  shrimps  and  peas  with  all  the  seasonings;  bring  to  the  boiling 
point  and  serve  on  buttered  soda  crackers.  This  will  serve  eight  people. — 
Mrs.  C.  Cunningham. 

MEATS  AND  POULTRY 

"There's  no  want  of  meats,  sir; 
Portly  and  viands  are  prepared, 
To  please  all  kinds  of  appetites." 


JELL-O   WITH    FOWL   AND   OTHER    MEATS. 

As  a  table  jelly  with  fowl  or  other  meats,  Lemon  Jell-O  is  better  than 
any  of  the  commonly  used  jellies.  It  has  a  delicious  flavor  and  a  delightful 
cooling  quality.  Cherry  Jell-O  is  also  very  nice  as  a  table  jelly.  Full 
directions  are  given  in  the  little  recipe  book  in  each  Jell-O  package. 


HAM    ROLLS   FOR   SIX. 

One  slice  ham  (raw)  minced  fine,  parsley  chopped  fine,  one  tablespoon 
nuts  chopped  fine,  white  of  one  egg  beaten  stiff;  mix  it  all  together,  add 
seasoning.  Turn  in  one  cup  of  whipped  cream  the  last  thing;  mould.  Dip 
in  egg  and  cracker  crumbs  and  fry  in  deep  fat.  Serve  with  sliced  cucum- 
ber and  mayonnaise. 


BAKED   HAM. 

Soak  ham  one  hour  in  cold  water.  Let  come  to  a  boil  in  same  water, 
then  pour  off  water  and  add  boiling  water  until  ham  is  covered.  Boil 
twenty  minutes  for  each  pound.  Take  out,  put  in  cold  water  and  peel. 
Put  in  baking  pan,  cover  with  glass  of  currant  jelly  and  baste  with  two 
glasses  of  sherry  wine  for  twenty  minutes.  Sprinkle  browned  bread  crumbs 
over  ham  and  dots  of  currant  jelly. 


When  Cooking  is  off 
Your  Mind 

Call  in  at  OUR  STORE  and  let  us  show  you  our 
up-to-date  lines  of  Decorating  Wall  Papers  Cre- 
tonnes, Mouldings. 


Wholesale  and 


California  Wall  Paper  Mills 

Phone  Main  1617      815  Jay  St.       Sacramento,  Cal. 


Compliments  of 

The  Schaw-Batcher  Co. 


Taylor's 
Art  China  Store 

PRIVATE  AND  CLASS  LESSONS. 
White  and  Decorated  China  Firing  Daily 

Louise  Taylor,  Instructor. 
Phone:  Main  3691-J.  1016  K  Street,  Sacramento,  Cal. 

Your  Household  Finances = 

Making  deposits  in  this  bank  regularly  to  cover  your  household 
expenses  and  issuing  checks  to  pay  them,  is  the  most  sensible  and 
businesslike  way  to  conduct  the  business  of  the  home. 

Make  this  bank  the  headquarters  for  your  household 
account  during    1916. 

The  Fort  Sutter  National  Bank 

630  J  Street 

13 


HAM,  SOUTHERN    STYLE. 

Put  ham  on  to  boil,  cooking  slowly;  when  done,  let  cool  in  the  water; 
when  cool,  remove  skin,  gash  top  with  a  knife,  sprinkle  on  this  two  tea- 
spoons of  sugar,  a  little  dry  mustard,  one  teaspoon  celery,  salt,  cracker 
crumbs,  wine  glass  of  sherry,  and  put  in  over  and  bake  a  few  minutes; 
garnish  with  parsley. — K.  M.  H. 


BOILED    HAM. 

Boil  ham  (or  half  a  ham)  three  hours  with  bay  leaf.  Leave  in  water 
all  night.  Skin  it  and  rub  all  over  with  sugar.  Sprinkle  fat  part  with 
bread  crumbs  and  stick  it  full  of  cloves.  Bake  one-half  hour;  baste  with 
sherry  or  champagne. 


SWEET   BREADS. 

Parboil  one  and  one-half  pounds  sweet  breads,  cut  rather  fine,  chop 
together  one-half  can  mushrooms.  Put  two  tablespoons  of  butter  in  frying 
pan,  add  one  onion,  fry  light  brown.  Add  sweet  breads  and  stir  until 
brown.  Add  one  small  cup  sherry,  salt  and  pepper  to  taste.  Place  cover 
on  pan  and  simmer  slowly  for  fifteen  minutes.  If  too  wet  remove  cover 
and  dry;  if  too  dry  add  a  little  cream. 


POTATO  CRUST   FOR   MEAT  PIES. 

One  cup  potatoes  mashed,  two  cups  flour,  one  teaspoon  salt,  two  tea- 
spoons yeast  powder,  half  cup  shortening,  milk  to  make  soft  dough. — A.  K. 


CHICKEN    TAMALES. 

Boil  tow  chickens,  save  liquor;  chop  chickens  coarsely;  mix  with  four 
hard  boiled  eggs  and  twenty-five  cents  worth  tamale  paste.  To  thirty 
cents  worth  of  cooked  hominy  put  through  grinder  add  two  raw  eggs, 
melted  butter,  salt  and  pepper.  Line  dishes  with  this  and  fill  with  chicken; 
steam  one  hour. — A.  K. 


ROAST   FILLET. 

Roast  in  hot  oven;  for  each  pound  of  meat  allow  twenty  minutes;  baste 
frequently,  add  salt  and  pepper  while  roasting.  When  done  take  out  fillet, 
add  one  tablespoon  Globe  A-l  flour  to  gravy,  one  can  mushrooms  sliced, 
small  glass  of  sherry;  pour  sauce  around  the  meat  sliced  one  inch  thick. — 
Mrs.  W.  J.  T. 


JELLIED  MEAT. 

Take  teal  or  chicken — To  two  chickens,  two  onions,  six  cloves,  six 
whole  white  peppers,  two  bay  leaves,  one  blade  of  mace,  four  whole 
allspice,  one-half  cup  vinegar,  salt  to  taste,  one  lemon,  one  and  one-half 
box  of  gelatine,  two  quarts  water.  Put  chicken  on  to  boil  with  salt  and 
water;  skim  well,  then  add  onions,  cloves,  etc.,  and  boil  until  meat  drops 
from  bones;  stiain,  let  stock  get  cool  and  remove  fat;  cut  chicken  into 
small  pieces,  put  jelly  on  and  bring  to  boil.  Put  meat  into  a  dish  or  molds 
and  pour  the  jelly  over  hot;  add  vinegar  and  lemon  to  jelly  just  before 
pouring  over  meat. — Mrs.  A.  M.  Stevenson. 

14 


Dunbar  &  Son 

Dealers  in 
WOOD,  COKE,  COAL,  CHARCOAL  AND  KINDLING. 

Main  Office,  806  I  Street.     Phone:  Main  3217-R. 

Branch  Yard,  1804  Twenty-seventh.     Phone:   Cap.  493-J. 

Sacramento,   Cal. 


Vacuum  Cleaner 

With  operator  (white  man).  Prices  same  as  the  Japs  charge. 
Which  will  you  patronize? 

Ring  up  "RIVETT" 

Phone:  Main  106. 

Clark's  Ice  Cream 

Ice  Cream,  Ice  and  Groceries. 

Phone:  Main  1648-J.  Thirty-third  and  M  Streets. 

Sacramento,  Cal. 

Peoples' 
Wet  Wash  Laundry 

W.   H.  VOGT,   Prop. 
FAMILY  WASH   50c  A  SACK.     DRY  WASH   75c  A   SACK. 

First  Class  Work. 
Phone :  Main  2036- Y.  2416  Ninth  Street. 


15 


POT   ROAST. 

For  $1  reast — Flour,  salt  and  pepper  roast  well;  slice  one  large  onion 
a-"d  brown  with  one  tablespoon  of  Globe  A-l  flour  in  butter;  use  small  pan. 
In  deep  pot  place  four  tablespoons  of  butter  and  same  amount  of  lard; 
wven  ]^ot  put  roast  in  and  brown  on  each  side;  add  browned  onion,  one 
soared  carrot,  one  celery  root  cut  in  four  pieces;  half  cover  the  roast 
with  water  and  let  it  steam  two  and  one-half  hours. — H.  A.  H. 


CHICKEN  ASPARAGUS. 

Boil  one  chicken  tender  and  cut  in  dice  s>-ape;  one  can  of  asparagus, 
teTder  parts  only;  make  a  sauce  of  one  quart  of  cream,  tablespoonful  of 
Globe  A-l  flour,  juice  of  one  lemon,  salt  and  pepper.  Pour  this  over  the 
chicken  and  asparagus,  first  having  put  it  in  individual  plates;  grate  a 
little  cheese  on  top  and  bake  fifteen  minutes  in  ramekins.  Splendid  for 
afternoon  tea. — Mrs.  J.  W.  Stett. 


BRAIN   TUMBOLIS. 

For  fifteen  cents  worth  of  brains  take  two  large  slices  bread  soaked  in 
milk,  beat  four  eggs,  add  brains  and  bread,  season  with  salt,  pepper,  pinch 
ginger,  paprica  and  Worcestershire  sauce.  Steam  three-quarters  of  an  hour. 


SAUCE. 

One  tablespoon  butter  mix  with  one  tablespoon  Globe  A-l  flour,  add 
one-half  pint  cream,  salt,  paprica,  juice  of  one  lemon,  little  nutmeg;  add 
two  tablespoons  catsup  and  one-half  can  mushrooms. — Mrs.  P.  B.  Ward. 


BRAIN   TIMBALS. 

Fifteen  cents  worth  of  brains  soaked  in  salt  water  and  strained;  two 
slices  of  bread  soaked  in  milk;  squeeze  milk  out  and  mix  with  brains;  beat 
yolks  of  four  eggs  a.nd  mix  with  bread  and  brains;  beat  whites  and  season 
with  salt,  pepper  and  Worcestershire  sauce.  Steam  three-quarters  of  an 
hour;  serve  with  cream  sauce,  season  with  catsup,  mushrooms  and  oysters; 
butter  tins.— Mrs.  C.  H. 


ITALIAN    DISH. 

One  pound  of  pork  sausage  meat,  one  and  one-half  cup  macaroni,  one 
green  pepper  chopped,  one  onion  chopped,  six  tomatoes  cut.  Put  meat 
sausage  in  stew  pan  with  a  cup  of  water;  add  pepper,  onion  and  tomatoes 
and  cook  one  hour  over  a  slow  fire;  boil  macaroni  in  salt  water;  when  done 
drain,  put  on  platter  and  grate  cheese  on  macaroni,  then  pour  meat  over. 
Fut  on  meat  a  little  cinnamon  and  cloves. — Mrs.  Wrhitman. 


"MULLIGAN." 

Take  two  pounds  of  round  steak  and  cut  into  pieces  two  inches 
square;  dredge  \\ell  with  Globe  A-l  flour;  cut  up  one  large  onion  and 
brown  it  in  drippings,  then  remove  the  onion  and  brown  the  steak.  Put 
in  sauce  pan  and  cover  with  boiling  water.  Add  one-half  can  of  tomatoes 
and  two  small  greeu  peppers  cut  into  small  pieces,  one  bay  leaf.  Boil 
very  slowly  for  about  three  hours.  Season  with  salt,  pepper,  tobasco  and 
\\  orcestershire  sauce.  Thicken  if  necessary. 

16 


FRIED    CHICKEN    SPANISH. 

Take  two  tender  chickens  and  cut  in  small  pieces;  then  boil  in  salted 
water  until  tender.  Reserve  this  soup  for  the  gravy.  Beat  nine  eggs 
(whites  and  yolks  separately)  and  add  salt  and  pepper  to  taste,  and  a 
tablespoonful  of  Glote  A-l  flour.  Roll  each  piece  of  chicken  in  this 
batter  and  fry  in  hot  lard  enough  to  cover.  Take  one  onion  and  a  clove 
of  garlic  (chopped  fine),  a  little  Globe  A-l  flour  and  some  tomatoes;  fry 
them  in  lard  or  oil,  add  to  soup  and  boil  until  thick;  pour  over  the 
chicken,  and  it  is  ready  to  serve. 


CREAMED    CHICKEN. 

Two  cupfuls  of  chopped  cooked  chicken,  two  tablespoonfuls  of  butter, 
one  tablespoonful  of  Globe  A-l  flour,  one  cupful  of  milk,  one  cupful  of 
cream,  yolk  of  one  egg,  one  tablespoonful  chopped  parsley,  salt  and  pep- 
per to  taste.  Put  butter  in  frying  pan  when  it  bubbles  add  Globe  A-l 
flour  and  stir  well.  Draw  to  one  side  of  stove  and  add  milk  and  cream 
and  egg  and  seasoning.  Lastly  add  chicken. 


BONELESS   BIRDS. 

Take  round  steak  of  medium  thickness,  cut  into  strips  four  inches 
long  and  two  inches  wide.  Lay  on  each  strip  a  thin  slice  of  bacon  and 
slices  of  onion.  Season  with  pepper  and  salt.  Roll  and  pin  together 
with  two  tooth  picks.  Have  ready  a  frying  pan  with  drippings  or  olive 
oil  very  hot.  Place  birds  in  this  and  fry  a  golden  brown.  Place  in  kettle. 
Covier  with  boiling  water  and  simmer  for  one  and  one-half  hours.  Before 
removing,  thicken  the  gravy.  Salt  and  pepper  to  taste,  and  add  a  few 
olives  to  the  gravy  if  liked. 


OYSTER    STUFFING. 

Ore  pint  oysters,  chopped  fine,  one  cup  powdered  cracker  crumbs; 
one-1  alf  teaspoonful  onion  juice  one  spoonful  butter;  pepper,  salt;  one 
teaspoonful  chopped  parsley. 


ROAST  GOOSE  STUFFING. 

Six  potatoes,  boiled,  pared,  mashed  fine  and  light;  one  tablespoonful 
salt;  one  teaspoonful  pepper;  one  spoonful  sage;  two  tablespoonsful  onion 
juice;  two  tablesponfuls  butter.  Truss  and  dredge  well  with  salt,  pepper 
and  Globe  A-l  flour. 


SAUCE    FOR    MACARONI. 

Brown  three  pounds  beef  in  hot  lard;  add  one  glass  claret,  one  can 
tomatoes,  one  carrot  (sliced),  one  onion  (sliced),  one  bay  leaf,  small  sprig 
rosemary,  handful  mushrooms,  small  clove  of  garlic,  pinch  of  allspice, 
one  cup  of  water.  Cook  slowly  one-half  day;  strain  and  thicken  with 
blended  butter  and  Globe  A-l  flour  (tablespoonful  Globe  A-l  flour  and 
butter  size  of  egg). 

17 


CURRY,   FROM    ORIGINAL    INDIA    RECEIPT. 

4 

Procure  lamb  or  young  mutton  from  shoulder.  Cut  in  pieces  about 
twice  as  thick  as  the  usual  chop  and  then  cut  in  pieces  about  two  inches. 
Heat  beef  drippings  boiling  hot  in  thick  pot  or  frying  pan.  Put  in  the 
meat  and  brown  it.  Then  to  twenty-five  cents  worth  of  meat  take  one 
tablespoon  of  curry  powder,  sprinkle  over  meat  while  it  is  browning, 
letting  it  come  in  contact  with  every  part.  Care  must  be  taken  not  to 
scorch  the  curry  or  flavor  will  be  spoiled.  Add  water  to  cover,  one  green 
onion,  one  fried  onion,  a  carrot  cut  in  thick  slices,  a  little  parsley,  and 
potatoes  on  top.  Salt  to  taste.  AlloAv  to  cook  two  hours.  Before  serving 
remove  potatoes  and  thicken  with  Globe  A-l  flour.  Serve  boiled  rice  with 
this  dish.  — K.  M.  H. 


REAL    ENGLISH    CURRIE. 

Stew  twenty-five  cents  worth  of  lamb  twenty  minutes.  Brown  two 
onions  and  two  apples  (after  you  have  chopped  them  fine)  in  a  little 
bacon  grease,  add  a  pinch  of  salt,  two  dessertspoonfuls  of  currie;  then 
mix  it  all  in  the  lamb  stew,  cook  for  two  hours;  just  before  serving  add 
two  tablespoonfuls  of  Globe  A-l  flour  and  a  little  lemon  juice.  Serve 
with  rice. 


GYPSY    STEW. 

One  and  one-half  pounds  round  steak  or  veal,  ground;  one  bunch 
celery;  boiling  water  to  cover,  and  stew  until  tender;  add  salt  and  pepper 
to  taste;  three-quarters  cup  of  grated  cheese;  one-half  cup  English  wal- 
nuts; one  cup  milk,  and  thicken  with  two  pounds  Globe  A-l  flour.  Gar- 
nish with  toast  points. 


CHARTREUSE   OF    MUTTON. 

Take  two  quarts  of  boiling  water,  one  cup  of  rice  and  two  teaspoon- 
fuls  salt  and  cook  until  done.  Now  mix  two  cups  cold  cooked  chopped 
mutton,  two  eggs  slightly  beaten,  two  teaspoonfuls  of  finely  chopped 
parsley,  one  teaspoonful  lemon  juice,  one  teaspoonful  of  onion  juice,  one 
fourth  teaspoonful  of  salt  and  black  and  red  pepper.  Butter  mold,  line 
bottom  and  sides  with  rice,  fill  in  seasoned  meat,  cover  with  rice,  tie  on 
buttered  paper  and  steam  forty  minutes.  When  done  turn  out  on  a 
platter  and  serve  with  tomato  sauce.  Left  overs  of  any  kind  of  meat  can 
be  used  in  the  same  way. 


YORKSHIRE   PUDDING. 

(Serve  with  Hot  Roast  Beef— English   Style.) 

Three  eggs,  broken  into  two  cups  of  Globe  A-l  flour,  into  which  two 
teaspoons  of  baking  powder  and  one  teaspoon  of  salt  have  been  sifted. 
Beat  into  these  ingredients  one  pint  of  milk,  making  a  smooth  batter, 
about  the  consistency  of  rich  cream.  Remove  the  roast  from  pan,  and, 
after  draining  off  most  of  the  drippings,  pour  in  tl'e  batter.  Raise  meat 
on  a  skeleton  stand  so  that  it  rests  above,  but  not  on  the  batter,  and  the 
drippings  from  tl:e  meat  can  fall  on  the  pudding.  Cook  in  moderate  oven 
about  one-half  hour,  and  serve  in  slices  with  the  meat. — K.  M.  H. 


Just   a    Hint. 

When  browning  a  pot  roast  add  a  tablespoon  of   sugar  to  the  fat.     It 
produces  a  beautiful  brown  ai.d  a  delicious  flavor. — K.  M.  H. 

18 


lEmmrk  &  iwtran  (Ho. 

Factory   Branch. 

Paints,  Brushes,  Pratt  &  Lambert's  Vitralite  Varnish  and  Enamel, 

Wall  Paper,  Oils. 

815  Jay  Street 

JACK  V..CXNEIL,  Manager. 
Phone:  Main  1617.  Sacramento,  Cal. 


REAL   ESTATE  AND   INSURANCE. 
605  J  Street. 


Cleanliness  is  next  to    godliness. 
Let  us  take  care  of  your  Laundry. 

^arramntin 

Front  and  O  Streets.  Phone:  Main  104. 

Phone:  Capital  18.  Lumber  and  Mill  Work. 

OJak  Park 
IGmttfor  atth  billing  OIo. 

Sand,  Rock,  Lime,  Plaster,  Cement,  Doors,  Windows,  Etc. 
Office  and  Yard  Park  Ave.,  Bet.  35th  and  36th. 


19 


SALAD  AND  SALAD  DRESSINGS 

"To  make  a  perfect  salad  there  must  be  a  spendthrift  for  oil,  a  miser 
for  vinegar,  a  wise  mind  for  salt  and  a  madcap  to  stir  the  ingredients  up 
and  mix  well  together." 

(For  all  purposes  we  recommend  Ehmann  Olive  Oil,  manufactured  by 
the  Ehmann  Olive  Co.,  Oroville,  California.) 


FRUIT  SALAD    DRESSING. 

One  cup  oil,  one  and  one-half  cups  of  powdered  sugar,  one-half  tea- 
spoonfuls  of  paprika,  pinch  of  salt,  juice  of  one  and  one-half  lemons;  mix 
in  order  given.  Serve  with  orange,  grapefruit,  pineapple  or  banana. 


EXCELLENT  SALAD   DRESSING. 

One  cup  of  sugar,  five  level  teaspoonsful  salt,  four  level  teaspoonsful 
mustard,  one  level  teaspoonful  white  pepper;  mix  dry  until  smooth;  add 
four  cups  of  sour  cream,  two  cups  of  vinegar,  and  cook  in  double  boiler 
until  creamy,  then  put  in  glasses  with  covers  to  them  and  put  in  cool 
place;  will  keep  for  several  months. 


BELL  PEPPERS  STUFFED  WITH  CRAB. 

Cut  a  slice  from  stem  end  of  pepper,  remove  seeds  and  place  the 
peppers  in  cold  water;  shred  the  meat  of  one  crab  very  fine,  mix  it 
thoroughly  with  mayonnaise  dressing  made  of  Ehmann  olive  oil;  season 
nicely,  and  stuff  the  peppers  with  it;  put  them  on  the  ice  until  ready  to 
serve.  They  should  be  prepared  some  time  before  needed.  When  ready  to 
serve,  place  each  pepper  on  a  crisp  leaf  of  lettuce. 


CELERY  AND  PIMENTO  SALAD. 

One  envelope  gelatine  soaked  in  one-half  cup  of  water;  when  dissolved, 
add  pint  of  boiling  water;  one-half  cup  lemon  juice  and  one-half  cup 
sugar;  when  cold  and  beginning  to  mould,  add  one-third  can  pimentos  and 
one  and  one-half  cups  celery,  doffed  very  fine,  and  salt  to  taste.  Put  in 
individual  molds  and  serve  on  lettuce  leaves. 


CHEESE   SALAD. 

One-half  cup  cream,  one-fourth  cup  olives  or  pimentos  cut  fine,  one 
cup  grated  eastern  cream  cheese,  two  tablespoons  gelatine  dissolved  in 
one-half  cup  boiling  water,  and  allow  to  cool  a  little  red  pepper,  mustard 
and  salt  to  taste;  whip  cream  to  fluff  stage;  stir  in  cheese  and  gelatine 
and  olives;  pour  in  molds  and  set  on  ice  to  harden.  Serve  on  lettuce 
leaves  with  mayonnaise  dressing  made  of  Ehmann  olive  oil. 


CARROT  SALAD. 

Twelve  small  carrots  grated,  two  small  onions  grated,  two  hard 
boiled  eggs  chopped,  five  pieces  tender  celery  (small) ;  a  little  parsley, 
mayonnaise  dressing  made  of  Ehmann  olive  oil,  paprica,  salt;  garnish. 

20 


YOU  ARE  CORDIALLY  INVITED  by  the  FISK 
RUBBER  COMPANY  to  use  their  FREE  service 
station  at  Nos.  1310-12  K  Street,  where  competent 
employees  are  waiting  to  relieve  you  of  all  tire 
trouble,  when  tires  annoy,  and  who  will  do  so  court- 
eously, promptly  and  gladly. 


To  the  lady  who  drives  her  own  car  we  extend  a 
special  invitation  to  take  advantage  of  our  Service 
Station.  We  want  you  to  drive  in  at  any  time  and 
let  our  corps  of  courteous  employees  serve  you.  Our 
service  is  FREE  and  is  gladly  given. 


If  You  Carry  — 

Fisk  Tires 

Your  customers  will  regard  you  as 

A  Live  Dealer 


21 


OYSTER   SALAD. 

Drain  oysters;  to  the  juice  of  one  dozen  oysters  add  three  table- 
spoonsful  vinegar,  good  dash  of  pepper,  small  tablespoonful  salt;  let 
come  to  a  boil,  drop  oysters  and  let  remain  until  heated  through,  then 
drain  and  put  on  ice.  When  preparing  for  the  salad  cut  them  in  halves 
or  quarters  (according  to  size  of  oyster)  and  mix  with  mayonnaise 
dressing  made  of  Ehmann  olive  oil  and  the  chopped  whites  of  some  hard- 
boiled  eggs.  Lay  this  upon  lettuce  leaves,  and  on  the  top  put  the  yolks 
of  the  hard-boiled  eggs,  first  putting  them  through  a  "potato-ricer." 


RUSSIAN    SALAD    DRESSING. 

Two  cups  of  stiff  mayonnaise  made  of  Ehmann  olive  oil,  one  cup 
Heintz  chili  sauce,  three  pimentos  chopped  fine;  mix  together  and  pour 
over  crisp  lettuce  leaves. 


FRUIT  SALAD   DRESSING. 

Yolk.s  of  five  eggs,  five  tablespoons  lemon  juice,  one  tablespoon  sugar, 
one-half  cup  melted  butter,  one  teaspoon  of  salt,  a  drop  of  tobasco  sauce; 
cook  in  double  boiler  and  then  serve  with  whipped  cream. 


BOLIED    SALAD    DRESSING. 

Three  yolks  of  eggs,  two  tablespoons  of  butter,  six  tablespoons  of 
vinegar,  six  tablespoons  of  cream,  one  tablespoon  of  sugar,  one  scant 
teaspoon  of  mustard,  one-half  teaspoon  of  salt;  cook  in  double  boiler;  when 
it  begins  to  thicken  add  the  well-beaten  whites  of  three  eggs;  a  little 
lemon  juice  may  be  added. 


TUNA    SALAD. 

Cut  into  dice  one  can  of  White  Star  Brand  Tuna,  add  one  cup  of 
celery  chopped  fine  and  mix  with  mayonnaise  dressing  made  of  Ehmann 
olive  oil.  Serve  with  sliced  tomatoes,  string  beans,  cucumbers  and  lettuce. 
Add  French  dressing  and  paprika. — G.  S.  H. 


FRUIT    SALAD. 

Generous  serving  for  eight  persons:  One-pound  can  of  pineapple  (cut 
small),  one-half  pound  large  write  grapes,  one-fourth  pound  marsh- 
mallows  (cut  small  with  scissors),  two  ounces  pecan  meats  chopped; 
let  pineapple  and  grapes  in  muslin  bags.  Dressing:  Two  yolks  of  eggs 
well  beaten,  juice  of  one-half  large  lemon,  pinch  of  mustard  and  salt, 
pinch  of  scda;  cock  until  thick,  then  add  one-half  cup  milk;  let  cool 
in  ice  box,  tten  beat  in  one-half  cup  whipped  cream;  let  stand  on  ice 
for  a  few  minutes. 


TOMATO  JELLY   SALAD. 

One  pint  tomato  juice,  one-half  box  gelatine  soaked  for  one-half  hour  in 
water,  salt  spoonful  of  onion  juice,  Worcestershire  sauce,  a  dash  of  red 
pepper  and  salt;  boil  with  gelatin  and  strain  into  mold;  turn  out  on 
platter  and  put  on  top  of  each  mold  chopped  olives  and  hard  boiled 
eggs;  mayonnaise  made  of  Ehmann  olive  oil  on  top  and  lettuce  leaves  to 
garnish. 

22 


HORS   D'OEUVRE. 

Scoop  out  lemons,  add  one  box  of  sardines  (French  mustard),  two 
hard  boiled  eggs,  dash  of  tobasco  sauce,  mayonnaise  made  of  Ehmann  olive 
oil.  Serve  in  lemon  halves  on  lettuce  leaves. 


SOUR    CREAM    SALAD    DRESSING. 

One-half  cup  vinegar,  one  teaspoon  salt,  one  teaspoon  ground  mustard, 
three  tablespoons  sugar,  yolks  of  three  eggs,  butter  size  of  an  egg;  mix 
and  cook  until  thick;  when  cold  add  one  cup  whipped  cream. — Mrs.  P.  B. 
Ward. 


CABBAGE    SALAD    WITH    PIMENTOS. 

fc^uit,d  cabbage  and  mix  with  mayonnaise  made  of  Ehmann  olive  oil; 
pile  lightly  on  a  dish;  put  halved  Fnglish  walnuts  over  and  around  the 
edge  put  strips  of  pimentos. — Mrs.  A.  J.  Gilson. 


PEAR  SALAD. 

Six  halved  pears  canned  or  stewed,  two  lemons,  boiled  mayonnaise 
dressing  made  of  Ehmann  olive  oil,  lettuce,  cress,  one-half  cupful  chopped 
English  walnuts.  Fill  the  cored  hollows  of  the  pears  with  mayonnaise 
made  of  Ehmann  olive  oil  and  sprinkle  with  the  nuts.  Serve  in  nests  of 
lettuce  and  cress  and  garnish  with  sliced  lemon. 


ARGYLE  SALAD. 

One  can  apricots,  ten-cent  box  rose  marsbmallow,  one-half  cup  chopped 
pecan  nuts.  Dressing:  Beat  yolks  of  four  eggs,  four  tablespoons  vinegar, 
one  tablespoon  sugar,  one  teaspoon  salt,  one  teaspoon  dry  mustard,  one 
teaspoon  butter,  few  grains  red  pepper,  one  cup  pastry  cream.  Boil  eggs 
in  double  boiler  and  add  otfer  ingredients,  stir  well  until  well  blended; 
when  cool  add  whipped  cream.  Add  marshmallows  while  hot. — R.  H.  M. 


CARROT  SALAD. 

Five  or  six  medium  carrots,  one  large  apple,  one  small  onion,  one  stalk 
celery.  Put  all  through  meat  grinder  and  mix  with  mayonnaise  made  of 
Ehmann  olive  oil.  Nut  meats  can  be  added  if  desired. — Mrs.  F.  V. 


PIMENTO  SALAD. 

One  small  can  pimento,  three  hard  boiled  eggs,  one  green  bell  pepper 
(Reeded),  one  small  onion,  one  stalk  celery.  Chop  fine  and  mix  with  may- 
onnaise made  of  Ehmann  olive  oil. — Mrs.  F.  V. 


LEMON    JELLO    SALAD. 

Dissolve  one  package  of  Jello,  add  one  cup  nut  meats,  cucumber 
pickles  and  olives  (equal  parts)  finely  chopped.  Harden  in  long  dish  and 
slice.  Serve  on  lettuce  leaves  with  mayonnaise  made  of  Ehmann  olive  oil. 
Mrs.  F.  V. 


ASPIE  JELLY. 

This  can  be  used  for  any  kind  of  salad.  One  quart  of  water  or  soup 
stock,  two  bay  leaves,  four  cloves,  one  carrot,  one  small  bunch  celery,  one 
lemon,  one  onion,  one  box  of  Knox  gelatine.  To  the  water  or  soup  stock 
add  bay  leaves,  cloves,  allspice,  etc.  Salt  to  taste,  one-half  lemon.  Boil 
ten  minutes  and  strain  through  cloth.  Allow  one  lemon  and  gelatine  to 
dissolve  in  one  cup  of  cold  water.  To  make  very  clear  add  white  of  two 
eggs  and  shells  while  boiling. — Mrs.  C.  Stevenson. 

23 


VEGETABLES 

'A  dish  that  I  do  love  to  feed  upon. 


Vegetables  that  harmonize  with  certain  meats  are  as  follows: 

With  Lamb  or  Mutton — Potatoes,  rice,  tomatoes,  onions,  peas,  string 
beans,  spinach,  asparagus,  radishes,  lettuce,  corn,  celery,  mint,  new 
cabbage. 

With  Veal — Rice,  potatoes,  macaroni,  string  beans,  celery,  tomatoes, 
cress,  spinach,  mushrooms,  asparagus,  peppers,  tart  jelly,  olives,  new 
cabbage,  onions  and  peas. 

With  Beef — Potatoes,  sweet  potatoes,  string  beans,  egg  plant,  spinach, 
squash,  onions,  turnips,  raw  cabbage,  tomatoes,  greens  of  all  kinds,  beets, 
romaine  lettuce,  corn,  parsnips,  carrots,  chow-chow,  celery,  salsify. 
cucumbers. 

With  Salt  Meats — Cabbage,  parsnips,  carrots,  onions,  greens,  potatoes, 
sour  pickles,  beets. 

With  Bacon  and  Ham — Potatoes,  brown  rice,  macaroni,  peppers,  eggs, 
greens  of  all  kinds;  string  beans,  baked  beans,  corn  bread,  johnnycake. 

With  Chicken  and  Turkey — Potatoes,  rice  (or  croquettes),  squash, 
string  beans,  turnips,  celery,  cranbeny  sauce,  egg  plant,  salad  plants, 
mushrooms,  asparagus,  peas. 

With  Game — Rice,  wild  fruit  jelly,  all  kinds  green  salads,  tomatoes, 
cucumbers,  radishes,  entire  wheat  bread  or  rolls,  ripe  olives,  celery, 
mushrooms. 

With  Pork  and  Goose — Onions,  apples,  cranberry  jelly,  sour  pickles, 
tomatoes,  cabbage,  sweet  potatoes,  potatoes,  spinach,  cucumbers. 

With  Fat  Fish  (salt  or  fresh) — Greens,  salad  plants,  cucumbers, 
radishes,  string  beans,  potatoes,  brown  rice,  sour  sauces,  tomatoes,  onions, 
peppers. 

With  Lean  Fish — Potatoes,  croquettes,  fried  potatoes,  tomatoes, 
broiled  bacon,  salad  plants,  asparagus,  peas,  creamed  vegetables. 


BAKED    TOMATOES. 

Remove  top  and  enough  of  the  tomato  to  leave  space  to  fill  with 
cracker  crumbs  to  which  is  added  butter,  salt,  pepper  and  a  little  grated 
onion.  Bake  and  serve  hot  on  slices  of  toast.  Do  not  remove  skin  from 
tomato  when  preparing  it. 


BAKED  STUFFED    BEETS 

Boil  the  beets  until  tender;  plunge  in  cold  water,  then  peel,  scoop  out 
centers,  leaving  shell  about  one-half  inch  thick;  then  stuff  with  minced 
beet  and  bread  crumbs  moistened  with  white  sour  sauce.  Sour  sauce: 
Two  tablespoons  butter,  two  tablespoons  Globe  A-l  flour,  one  cup  milk; 
boil  well,  then  add  two  tablespoons  vinegar  or  lemon  juice. — G.  B.  A. 


FRIED    TOMATOES. 

Fry  nice  strips  of  bacon;  use  drippings  of  bacon  to  fry  sliced  tomatoes; 
do  not  remove  the  skin.     Serve  hot  on  buttered  toast. — H.  L.  O. 

24 


BAKED    EGG    PLANT. 

Boil  about  twenty  minutes;  take  inside  out,  add  two  spoonfuls  of 
cheese,  two  cloves  garlic,  one  egg,  two  spoonfuls  oil;  salt;  mix  all  these 
and  then  bake  witn  cheese  and  oil  in  pan.— J.  B. 


STUFFED    CABBAGE. 

Cook  a  medium-sized  cabbage  about  fifteen  minutes,  until  its  leaves 
can  be  turned  back  and  opened  up  like  a  rose;  sprinkle  minced  cold 
boiled  ham  (home  boiled  preferred)  which  has  been  mixed  with  a  little 
oHve  oil,  between  each  leaf;  fold  leaves  together  again,  tie  in  cheese 
cloth  and  steam  from  ore  to  two  hours,  according  to  size  of  cabbage. 
Serve  hot  or  cold  and  slice  to  serve  it. — H.  A. 


BAKED   CORN— SPANISH. 

Put  ore  can  of  corn  into  a  large  bowl,  add  one  cup  of  milk,  one 
cup  of  white  cornmeal,  two  well  beaten  eggs.  Prepare  for  food  chopper, 
six  medium-sized  tomatoes  (or  about  one  pint  of  canned),  two  bell 
peppers,  two  or  three  onions  (according  to  size),  a  dose  of  garlic  if 
liked,  cut  very  fine.  Add  this  ground  mixture  to  corn:  One  tablespoon 
"Grandma's  Peppers"  (ground  chili),  two  tablespoons  of  olive  oil,  one 
large  cup  or  more  of  green  olives;  salt  and  pepper  to  taste.  Mix  well 
and  put  in  earthen  baking  dishes;  cook  in  oven  slowly  for  about  an 
hour  or  till  thoroughly  cooked.  Do  not  fill  dishes  to  the  top,  for  it 
swells  in  cooking.  Very  good  with  cold  chicken.  Fill  two  medium-sized 
dishes.  This  may  be  prepared  with  hamburg  steak  instead  of  the  corn — 
leave  out  the  olives.  It  is  then  "Vienna  Loaf." — M.  H.  L. 


SPANISH    RICE. 

Cook  rice  in  double  boiler,  one  cup  to  three  or  four  persons;  one 
tablespoon  ham  or  bacon  fat,  add  onion  and  green  pepper  and  fry 
slightly:  add  four  tomatoes  and  cook  slowly  until  mixture  is  smooth; 
reason  with  salt,  pepper  and  a  little  allspice.  When  dressing  is  done 
pour  over  rice  and  mix  thoroughly  before  covering  with  grated  cheese. — • 
B.  G.  W. 


COLACHI    (SPANISH). 

Take  two  or  three  summer  squash,  the  yellow  crook-neck  ones  are 
the  best;  one  large  onion,  two  green  peppers  and  three  or  four  ripe 
tomatoes  (peeled);  chop  fine  in  a  bowl  and  season;  put  in  a  frying  pan 
some  good  dripping,  and  when  hot  add  the  chopped  vegetables  and  cook 
slowly  one  hour  or  more. — C.  G. 


SPANISH    ONIONS. 

Take  as  many  onions  as  you  wish  to  bake;  remove  the  hearts  and  put 
in  a  chopping  bowl  with  a  few  pieces  of  cooked  meat,  one  green 
pepper,  salt  and  black  pepper;  chop  fine  and  fry  brown;  then  fill  onions 
with  this  mixture,  put  a  small  piece  of  butter  on  each  and  bake;  when 
done  pour  a  sauce  made  from  red  chili  peppers  over  all,  and  return  to 
oven  a  few  minutes. 

25 


STUFFED   TOMATOES. 

Take  firm  tomatoes,  cut  a  round  place  in  top,  remove  insides  and 
mix  it  with  stale  bread  crumbs,  onions,  parsley,  butter,  a  little  pepper 
and  salt  and  any  cold  meat  dropped  fine;  fill  the  tomatoes  and  bake  in 
a  moderate  oven;  put  a  little  butter  in  the  pan  and  do  not  let  them 
get  dry. 


CORN    CHOWDER. 

Try  out  one-half  pound  fat  pork  (salt)  in  pan,  add  one  onion  sliced 
rather  fine;  when  browned  add  two  medium-sized  potatoes  sliced  thin, 
enough  water  to  cover,  and  cook  till  potatoes  are  tender;  then  add  one 
can  corn  and  pint  of  milk;  season  and  thicken  with  two  pounds  of  corn- 
starch. 


CURRY  BEANS. 

Boil  one  quart  of  beans  until  tender;  fry  one  chopped  onion  and 
chopped  apple,  one  grated  carrot  in  two  tablespoonsful  of  melted  butter, 
one  cup  of  water  or  stock,  one  teaspoonful  of  currie  powder,  one-half  tea- 
spoonful  of  salt,  one-half  cup  of  tomatoe  sauce.  Simmer  ten  minutes,  drain 
beans  and  mix  together  and  serve  with  a  border  of  rice. — Mrs.  Whitman. 


SPAGHETTI. 

One  tablespoon  Ehmann  olive  oil,  onion  and  small  piece  of  garlic,  half 
a  can  tomatoes,  twenty  cent  can  of  mushrooms.  Cook  ingredients  well  and 
then  pour  over  spaghetti;  grate  some  cheese,  small  lumps  of  butter  and 
bake  from  twenty  to  thirty  minutes. — Mrs.  Nyman  Smith. 


STUFFED    ONIONS. 

Boil  as  many  large  onions  nearly  soft  in  milk  as  the  number  of  people 
you  wish  to  serve;  when  ready  take  out  some  of  center  and  stuff  with 
any  kind  of  cold  cooked  meat  on  hand;  put  in  pan  with  a  little  stock  and 
bake  in  oven  about  thirty  minutes.  Serve  with  meat  gravy. — L.  D.  K. 


ONION    PIE. 

Slice  four  medium  sized  onions  and  simmer  until  tender;  add  table- 
spoon of  butter  and  one  teaspoon  of  Globe  A-l  flour;  season  to  taste;  beat 
two  eggs  and  mix  altogether  and  bake  in  one  crust. — Mrs.  F.  V. 


RICE  AND   PIMENTOS. 

One  small  can  pimentos,  one  cup  rice,  one  cup  grated  cheese,  two 
eggs,  one  and  one-half  cups  milk,  salt  and  pepper  to  taste;  wash  the  rice 
and  boil  in  salted  water,  then  drain,  add  the  pimentos  chopped,  the  eggs 
well  beaten,  cheese,  milk  and  seasoning.  Turn  in  a  buttered  dish  and 
bake  in  a  moderate  oven  twenty  minutes. — Mrs.  F.  V. 


SPANISH   RICE. 

Brown  three  or  four  slices  of  bacon  cut  in  dice  and  one  onion  sliced 
fine,  then  wash  and  dry  one  cup  of  rice  and  fry  until  slightly  brown;  add 
salt  and  finely  chopped  green  pepper,  one  quart  bouillon  and  one-half  can 
tomatoes.  Cook  slowly  for  one  hour. — Mrs.  W.  J.  T. 

26 


MACARONI    MILANAISE. 

Cook  half  package  of  macaroni  in  three  quarts  of  salted  water  until 
tender;  drain  well  and  cover  with  cold  water  for  ten  minutes  or  more; 
cook  one  can  of  tomatoes  for  fifteen  minutes  with  a  bay  leaf,  bit  of  mace, 
onion,  three  cloves,  parsley,  salt  and  pepper;  strain  and  thicken  with  one- 
fourth  cup  .each  of  Globe  A-l  flour  and  butter,  blended  together;  drain 
macaroni  again  and  mix  with  sauce.  To  this  may  be  added  for  variety  four 
or  five  green  peppers  cut  in  dice  and  boiled  until  tender  and  also  mush- 
rooms; or  sprinkle  top  with  grated  cheese  and  bake  quickly  until 
brown. — T.  H. 


BEAN    RAREBIT. 

A  way  to  us?e  the  last  of  the  beans:  Melt  two  tablespoons  butter,  add 
one  teaspoon  salt,  paprika,  one-half  cup  of  milk  and  one  cup  cold  beans 
(mashed);  stir  until  hot  and  add  one-half  cup  grated  cheese.  Serve  on 
circular  pieces  of  toasted  bread. — Mrs.  C.  Cunningham. 


BREAD 

"The  very  staff  of  life, 
The  comfort  of  the  husband; 
The  pride  of  the  wife." 


CREAM    MUFFINS. 

One  pint  Globe  A-l  flour  sifted  with  one  heaping  teaspoonful  Hallifax 
Quality  baking  powder  (use  less  of  this  powder  than  of  other  powders), 
beat  together  one  pint  cream  and  one  tablespoonful  of  butter;  add  two 
beaten  eggs;  mix  in  the  flour;  drop  in  buttered  muffin  rings  and  bake 
quickly.— C.  G. 


SOUTHERN  POTATO  ROLLS. 

One  cup  of  mashed  potato  and  water,  one  cup  hot  water,  one-half  cup 
of  lard,  one  tablespoon  of  sugar,  one  teaspoon  of  salt,  one  egg,  two  cups 
of  Globe  A-l  flour,  one-half  Fleischmann's  yeast  cake  in  little  warm  water; 
let  rise  until  light,  work  down  and  roll  out  as  for  biscuits;  use  small 
cutter;  put  two  biscuits  together  with  melted  butter  between;  let  rise 
again  until  light,  and  bake — L.  P.  R. 


HOT   RUSKS. 

One-half  cup  butter,  one  cup  milk,  two  eggs,  two  teaspoons  Hallifax 
Quality  baking  powder  (use  less  of  this  power  than  other  powders),  one- 
half  cup  sugar,  pinch  of  salt,  three  cups  Globe  A-l  flour. — M.  A.  T. 


EGG   GEMS. 

Cup  chopped  boiled  ham,  cup  bread  crumbs,  three  small  green  onions 
chopped  fine,  parsley,  and  mix  tablespoon  melted  butter;  add  enough  milk 
to  make  dry  paste;  butter  gem  tins  (hot);  fill  half  full  of  mixture;  drop 
an  egg  in  each;  season;  grate  cheese  over  each;  bake  in  moderate  oven 
till  eggs  are  set. — G.  H. 

27 


HEALTH    GEMS. 

Two  cups  bran,  one  cup  whole  wheat  flour,  one  and  one-half  cups  sour 
milk,  one  teaspoon  soda  dissolved  in  milk,  six  tablespoons  New  Orleans 
molasses,  one-half  teaspoon  salt;  bake  in  muffin  tins  in  slow  oven  one 
hour— C.  F.  A. 


BATTER   BREAD. 

One  cup  corn-meal,  one  cup  boiled  rice  or  hominy,  two  eggs,  butter 
the  size  of  an  egg,  one  pint  of  sour  milk,  one-half  teaspoon  soda;  pour 
enough  boiling  water  with  a  large  pinch  of  salt  on  meal  to  scald  it  (but 
not  to  show  water) ;  add  rice,  butter  and  eggs  (beaten) ;  when  cool  add 
milk  in  which  soda  is  dissolved;  beat  until  hard;  bake  forty-five  minutes 
in  quick  oven. — A.  A. 


BISCUIT. 

Two  cups  of  Globe  A-l  white  flour,  two  cups  of  graham  flour,  one 
tablespoon  of  lard,  one  tablespoon  of  butter,  three  teaspoons  of  Hallifax 
Quality  baking  powder  (use  less  of  this  powder  than  other  powders),  pinch 
of  salt,  and  milk  enough  to  moisten;  roll  out  thin  and  cut  with  a  biscuit 
cutter  and  bake.  These  are  nice  split  open  and  toasted. 


BATTER    BISCUIT. 

Pint  of  Globe  A-l  flour,  cup  of  milk,  tablespoon  of  lard,  pinch  of  salt; 
mix  into  stiff  batter;  beat  with  rolling  pin  or  machine  made  for  trat  pur- 
pose till  blisters  appear  upon  the  dough;  cut  out  with  biscuit  cutter;  stick 
holes  in  the  top  of  each  biscuit  with  fork,  and  bake. — B.  M.  M. 


CORN    CAKES. 

Three-fourths  cup  cornmeal,  one-fourth  cup  Globe  A-l  flour,  three- 
fourths  cup  milk,  one-half  teaspoonful  Hallifax  Quality  baking  powder  (use 
less  of  this  powder  than  other  powders),  one  teaspoonful  sugar;  one  egg, 
beaten  in  after  mixture  is  thoroughly  mixed;  one  salt  spoonful  salt;  table- 
spoonful  of  mixture  to  each  cake;  fry  in  butter. — Myra  P.  Miller. 


FRENCH    PANCAKES. 

Drop  two  eggs  into  two  cups  of  Globe  A-l  flour  and  stir  briskly;  stir 
in  milk  slowly  until  thin  and  add  salt  spoon  of  salt,  tablespoonful  of  sugar, 
and  fcalt,  spoonful  of  Hallifax  Quality  baking  powder  (use  less  of  this 
powder  U-an  other  powders). — Mira  P.  Miller. 


CORN    MUFFINS. 

One  cup  of  cornmeal,  one  cup  of  Globe  A-l  flour,  two  eggs,  one-half 
cup  of  sugar;  one  teaspoon  of  Hallifax  Quality  baking  powder  (use  less  of 
this  powed  than  other  powders);  beat  eggs  well;  take  equal  quantities  of 
milk  and  water  (two-thirds  of  a  pint)  to  make  thin  batter  make  twelve 
muffins.— Mrs.  L.  A.  Carter. 


RICE   CORN    BREAD. 

Seven  and  one-half  pounds  cornmeal,  two  saucerfuls  hot  cooked  rice, 
one  teaspoonful  tali,  and  one-half  heaping  teaspoonful  yeast  powder,  two 
tablespoonfuls  melted  butter,  three  cups  milk,  three  eggs.  (1)  Mix  yeast 
powder  with  cornmeal,  add  salt;  (2)  beat  up  eggs  and  whites  together; 
(3)  put  milk  in  eggs  and  add  to  mixed  ingredients  a  litte  at  a  time;  (4) 
add  buttered  rice;  (5)  stir;  (6)  put  in  buttered  pan;  (7)  bake  three-fourths 
hour  in  slow  oven. — Mrs.  Edgar  Stone. 

28 


FLAPJACKS. 

Three  cups  flour,  three  heaping  teaspoons   yeast  powder,  three  table- 
spoons melted  butter,  one  cup  milk. — K 


CORN   BREAD   (Can't  be  Equaled). 

One  pint  cornmeal  (white),  two  teaspoons  sugar,  one  teaspoon  salt, 
two  tablespoons  butter,  three  cups  milk,  four  eggs,  two  rounding  teaspoons 
Hallifax  Quality  baking  powder  (use  less  of  this  powder  than  other  pow- 
ders);  sift  meal,  sugar,  salt  together;  heat  milk,  pour  hot  over  meal,  then 
add  butter;  let  stand  until  cool;  add  eggs,  one  at  a  time,  beating  each  one; 
lastly  add  Hallifax  Quality  baking  powder;  bake  forty -five  minutes  in 
moderate  oven. — A.  Kirk. 


SOUTHERN  BATTER  BREAD. 

One  cup  of  cornmeal,  one  teaspoon  of  sugar,  one-half  teaspoon  of  salt, 
one  tablespoon  of  butter,  one  cup  of  milk,  two  cups  of  boiling  water,  one 
egg;  cook  on  top  of  stove  for  five  or  ten  minutes,  then  pour  in  baking  dish 
and  bake  in  quick  oven  for  fifteen  or  twenty  minutes,  then  pour  in  baking 
dish  and  bake  in  quick  oven  for  fifteen  or  twenty  minutes.  A  little  boiled 
rice  added  is  a  nice  variety. 


BROWN    BREAD. 

Three  cups  graham  flour,  one-half  cup  Globe  A-l  white  flour,  one-half 
cup  molasses,  one  cup  raisins,  two  cups  sour  milk,  a  little  salt,  two  table- 
spoonfuls  melted  butter,  two  level  teaspoonfuls  soda  sifted  with  Globe  A-l 
flour;  bake  in  four  one-pound  baking  cans;  stand  in  oven  twenty  minutes, 
then  lay  on  side  and  turn  every  little  while;  bake  one  and  one-fourth  hours 
in  moderate  oven. 


BROWN    BREAD. 

Two  cups  graham  flour,  one  cup  sour  milk,  one  teaspoon  soda,  scant 
cup  molasses,  salt. 

POPOVERS. 

One  and  one-half  cups  sifted  Globe  A-l  flour,  little  salt,  two  cups  milk, 
three  eggs  (alternately),  one  tablespoon  butter  (added  last);  bake  about 
forty  minutes  in  a  moderate  oven. 


ENGLISH     NUT    BREAD. 

One  egg,  one  cup  brown  sugar,  two  cups  sour  milk,  four  cups  Globe  A-l 
flour,  one  teaspoonful  soda,  a  pinch  of  salt,  one  tablespoonful  cinnamon,  one 
cup  chopped  nuts  and  raisins;  bake  one  hour  in  slow  oven  (until  straw  can 
be  drawn  out  dry).  It  is  better  after  standing  in  bread  box  for  day  or 
two. — Mrs.  Frank  K.  Mott. 


ROLLS. 

One  pint  milk  scalded  in  double  boiler;  add  one  tablespoon  butter,  one 
tablespoon  lard,  one  tablespoon  sugar,  one  teaspoon  salt;  soak  one-half 
cake  of  Fleischmann's  compressed  yeast  in  one-half  cup  of  blood-heat 
water,  and  add  to  milk  when  tepid;  add  one  beaten  egg;  add  enough 
Globe  A-l  flour  to  make  a  soft  dough;  let  rise  four  hours,  then  make  into 
rolls  and  allow  to  rise  one  hour  more;  bake  in  hot  oven  about  twenty 
minutes.— Mrs.  A.  Long. 

29 


SOFT   GINGER    BREAD. 

One-half  cup  sugar,  one  cup  molasses,  one-half  cup  butter,  one  teaspoon 
ginger,  one  teaspoon  cinnamon  and  cloves,  two  teaspoons  soda  (dissolved 
in  one  cup  boiling  water),  two  and  one-half  cups  of  Globe  A-l  flour  well 
sifted;  add  two  well  beaten  eggs  the  last  thing  before  baking. — C.  M.  C. 


BROWN    BREAD. 

One  cup  sour  milk,  one  cup  sweet  milk,  one  cup  New  Orleans  molasses, 
one  cup  Globe  A-l  graham  flour,  one  cup  Globe  A-l  white  flour,  one  cup 
corn  meal,  one-ralf  cup  brown  sugar,  one  heaping  teaspoonful  of  soda 
(dissolved  in  hot  water) ;  steam  three  hours.  Makes  good  sized  baking  if 
receipt  is  doubled. — Mrs.  Horton. 


NUT   BREAD. 

Three  cups  flour,  one  cup  brown  sugar,  one  cup  chopped  nuts,  one  and 
one-half  cups  sweet  milk,  a  little  salt,  four  teaspoons  Halifax  Quality 
baking  powder  (use  less  of  this  powder  than  of  other  powders) ;  let  stand 
15  minutes  before  putting  into  oven.  Bake  in  moderate  oven  one  hour.  Do 
not  open  door  for  one-half  hour. — Mrs.  Horton. 


CORN    BREAD. 

One  cup  white  Globe  A-l  flour,  two  cups  corn  meal  (white),  two  eggs, 
a  little  salt,  two  teaspoons  of  Halifax  Quality  baking  powder  (use  less  of 
this  powder  than  of  other  powders),  one  cup  cream.  Mix  thoroughly  and 
bake  in  a  well  greased  pan  20  or  30  minutes  in  a  medium  heated  oven. — 
Mrs.  C.  Cunningham. 


STEAMED  BROWN   BREAD. 

One  cup  Glove  A-l  graham  flour,  one  cup  corn  meal,  one  cup  Globe 
A-l  flour,  one  cup  sour  milk,  one  cup  molasses,  one  tablespoon  soda,  salt. 
Steam  three  hours. — Mrs.  Ferguson. 


BROWN    BREAD. 

One  cup  corn  meal,  two  cups  flour,  two-thirds  cup  molasses,  one  tea- 
spoon soda,  one  teaspoon  salt,  two  tablespoons  butter,  milk  or  water  to 
make  thin  batter.  Boil  four  hours,  or  steam  one  hour. — Mrs.  P.  B.  Ward. 


NUT    BREAD. 

One  cup  brown  sugar,  one  and  one-half  cups  milk,  three  cups  Globe 
A-l  flour,  one  cup  nuts  (walnuts)  chopped,  four  teaspoons  Halifax  Quality 
baking  powder  (use  less  of  this  powder  than  other  powders) ;  mix  together 
and  put  in  greased  pan;  let  stand  15  minutes  before  baking.  Bake  one 
hour.  Do  not  open  door  of  oven  for  one-half  hour. — Mrs.  Nicholas  H.  Bath. 


GRAHAM    NUT   BREAD. 

Two  cups  Globe  A-l  graham  flour,  one-half  cup  Globe  A-l  white  flour, 
one-half  cup  cornmeal,  one-half  cup  molasses,  one-half  cup  brown  sugar, 
two  cups  sour  milk,  one  large  cup  chopped  nuts,  two  level  teaspoons  soda, 
one  teaspoon  Halifax  Quality  baking  powder  (use  less  of  this  powder  than 
other  powders),  one  teaspoon  salt;  mix  Hallifax  Quality  baking  powder, 
nuts,  flour,  cornmeal  and  sugar;  dissolve  soda  in  sour  milk,  then  mix 
together.  Bake  in  two  pans  in  a  slow  oven  about  one  hour. — Mrs.  F.  V. 

30 


Phoenix  Flour 


In  Your  Kitchen 


Nothing  Better 


Made  in 
SACRAMENTO. 


Phone :  Main  976, 


3131  M  Street 

Family  Finished  Work 
a  Specialty 

Rough  Dry  35c  Per  Dozen. 


31 


NUT   BREAD. 

One  cup  Globe  A-l  flour,  a  little  salt,  two  cups  graham  flour,  one  and 
one-half  cups  sour  milk,  small  teaspoon  soda,  one-half  cup  molasses,  nuts 
and  raisins.  Bake  40  minutes  or  one  hour.— Mrs.  C.  H. 


SPIDER    CORN    CAKE. 

Three-fourths  cup  corn  meal,  one-fourth  cup  Globe  A-l  flour,  two  table- 
spoons sugar,  one-half  teaspoon  salt,  ore-half  teaspoon  soda  (sift  all  dry 
ingredients  together),  one  egg,  one-half  cup  sweet  milk  and  one-half  cup 
sour  milk  mixed  together,  two  tablespoons  melted  butter.  Mix  together 
pour  into  well  greased  pan;  then  pour  over  this  one-half  cup  sweet  milk 
and  bake  in  moderate  oven. — F.  H. 


SALLY   LUNN    BREAD. 

Two  and  one-half  cups  of  milk  warmed  slightly,  one-half  Fleischmann's 
yeast  cake  dissolved,  one  teaspoon  of  butter,  salt  to  taste,  one  tablespoon 
sugar,  one  tablespoon  lard,  two  eggs  (beaten  seperately),  and  flour  to 
thicken.  Put  in  pans  and  let  raise  from  noon  until  supper. — Mrs.  H. 
Heilbron. 


BEATEN     BISCUITS. 

One  full  pint  of  Globe  A-l  flour,  one  heaping  tablespoon  of  lard,  one 
even  teaspoon  salt.  Work  the  lard  into  the  Globe  A-l  flour;  take  cold 
water  and  gradually  work  into  flour  until  soft.  Beat  15  minutes. — Mrs.  J.  E. 
Wheeler  (former  pastor's  wife). 

PASTRY 

"No  soil   upon   earth   is   so   dear  to   our  eyes, 
As  the  soil  we  first  stirred  in  terrestrial  pies." 


PIE. 

Pie  Crust — Five  tablespoonfuls  of  Globe  A-l  flour,  two  tablespoonfuls 
of  lard,  one  saltspoonful  of  salt,  small  pinch  of  yeast  powder  and  just 
enough  very  cold  water  to  make  a  stiff  dough.  This  will  make  enough 
for  one  pie.  Wet  the  top  crust  with  milk  just  before  baking. 


SQUASH    PIE. 

One  pint  stewed  and  sifted  squash,  one  pint  rich  milk,  two  rounding 
tablespoons  of  butter,  one  cup  of  sugar;  one  level  teaspoon  each  of  salt, 
ginger  and  cinnamon;  one-fourth  teaspoon  of  nutmeg,  three  eggs. 


LEMON    PIE. 

Beat  together  two  eggs,  two  cups  write  sugar  and  the  juice  of  two 
lemons;  chop  the  rind  of  one  lemon  and  nearly  all  of  the  inside  of 
both,  and  add  all  together;  taste  the  rind  and  see  that  it  is  not  bitter; 
make  with  two  crusts. — Mrs.  Andrew  Moseley. 


LEMON    PIE. 

One  lemon,  one  cup  sugar,  three  eggs,  one  cup  sweet  milk,  one  table- 
spoon cornstarch,  one  teaspoon  butter;  cream  butter,  sugar  and  starch; 
add  milk  and  beaten  yolks;  grate  yellow  off  outside  of  lemon  and  use  a 
flavoring;  squeeze  out  juice  and  add  to  mixture;  beat  whites  to  stiff  froth 
and  add  last;  stir  well;  bake  with  bottom  crust  only.  This  makes  two  pies. 

32 


"IDEAL"  "M>t-#Seed 


LIKED  BY  EVERYBODY  BECAUSE 
THEY  ARE 


BEST  FOR  CHILDREN 
BEST  FOR  COOKING 
BETTER  THAN  CANDY 


HEALTHFUL  &  SWEET 
NOURISHING  FRUIT 
ECONOMICAL  FOOD 


THOROUGHLY  BRUSHED,  DRY  AND    CLEAN 
NOT  PROCESSED,  NOT  WET  AND  STICKY 

Comparative  Food  Values 

One  Pound  of  Raisins  Equals 

1>3   Pounds  of  Beef  4  Pounds  of   Milk 

4^    Pounds  of  Fish  2   Pounds  of  Eggs 

1   Pound  of  Bread  6  Pounds  of  Apples 

Pounds  of  Potatoes  5  Pounds  of  Bananas 


ABOVE  STATISTICS  FROM  U.  S.  DEPARTMENT  OF  AGRICULTURE 

BULLETIN  No.  42 

TRY     SOME     OF     OUR     COOKING     RECIPES    ON     NEXT    PAGE 


RAISIN  PIE — WITHOUT  EGGS.  2  cups  raisins,  %  teaspoon  cinnamon,  y2  tablespoon  butter,  V2  cup 
sugar,  tablespoon  flour  and  pinch  salt.  Cover  raisins  with  boiling  water,  add  cinnamon  and  cook  20 
minutes.  Mix  sugar,  salt  and  flour  and  sprinkle  %  on  lower  pie  crust;  add  raisins  and  sprinkle  with  other 
V6  of  sugar,  etc.  Add  few  dots  of  butter  and  upper  crust  and  bake. 

HOME  MADE  RAISIN  BREAD.  1  pint  water,  1  pint  sweet  milk,  2  ounces  sugar,  1  ounce  salt  2  ounces 
lard,  \V2  ounces  compressed  yeast,  2  pounds  raisins,  4  pounds  flour.  Have  milk  and  water  warm.'  Dissolve 
yeast  in  water.  Mix  dough  thoroughly.  Let  dough  raise  well,  then  punch  down  and  let  raise  again 
Mould  in  round  loaves  and  when  raised  bake  in  hot  oven  of  about  450  degrees.  When  potato  yeast  is 
used,  use  1  pint  yeast  and  1  pint  milk  or  water. 

SPICED  RAISIN  BREAD.  2  cups  scalded  milk,  3  tablespoonsful  butter,  2  tablespoonsful  sugar,  1  tea- 
spoonful  salt,  y2  teaspoonful  cinnamon,  1  yeast  cake  in  14  cup  lukewarm  water,  3  cups  flour,  1  cup  raisins. 
Beat  thoroughly,  cover,  let -rise  till  light;  cut  down  and  add  enough  flour  to  knead  (about  2%  cups).  Let 
rise  again  and  bake  in  moderate  oven. 

RAISIN  AND  NUT  SANDWICHES  —  Take  mayonnaise  or  firmly  whipped  sweet  cream,  thicken 
with  powdered  or  chopped  nut  meats,  and  Not-A-Seed  Raisins.  Walnuts,  pecans,  almonds,  filberts 
or  Brazil  nuts  are  nice,  ot  a.  mixture  of  several  varieties  are  good.  Made  with  tea  biscuits  or  finger  rolls 
they  are  very  nice  and  require  no  butter. 

BRAMBLES.  1  cup  Not-A-Seed  Raisins  chopped  fine  and  1*£  cups  crackers  rolled  fine,  1  egg  and 
1M:  lemons  (grated  peel  and  juice).  Roll  short,  pie  crust  thin,  cut  with  cookie  cutter.  Put  a  spoonful  of 
the  Raisin  mixture  between  two  circles  of  pie  crust  and  pinch  the  edges  together  with  the  fingers.  Bake 
a  light  brown. 

MARGUERITES.  Make  a  paste  of  a  cup  of  chopped  nuts  and  a  cup  of  Not-A-Seed  Raisins,  mixed 
with  boiled  icing.  Spread  on  wafer  crackers  and  put  in  a  very  hot  oven  for  a  minute  only  to  give  them  a 
delicate  brown.  Very  nice  with  chocolate  or  coffee  for  light  refreshments. 

RAISIN  COOKIES.  1  pound  sugar,  1  pound  dark  brown  sugar,  1  pound  butter,  iy2  pounds  raisins, 
2%  pounds  flour,  %  cup  molasses,  8  eggs,  cinnamon  and  cloves  to  taste,  1  teaspoon  soda  dissolved  in  a 
little  hot  water.  Cream  butter  and  sugar  as  for  regular  cake  and  mix  accordingly.  Drop  a  teaspoonful  on 
a  buttered  pan  and  it  should  spread  like  a  cookie.  If  too  thin,  a  little  more  flour  may  be  added. 

MINCE  PIES  WITHOUT  BRANDY.  Temperance  Mince  Pie  is  made  as  follows:  1%  pint  chopped  meat, 
3  pints  chopped  apples,  V2  pint  each  of  vinegar  and  fruit  syrup,  2  pints  sugar,  1  pint  Not-A-Seed  Raisins, 
2  tablespoons  cinnamon  and  a  grated  nutmeg.  Before  putting  on  the  crust  drop  over  each  pie  bits  of  butter. 

COFFEE  CAKE.  1  cup  molasses,  1  cup  butter,  3  cups  flour,  1  cup  sugar,  1  cup  cold  coffee,  1  teaspoon 
of  soda,  %  teaspoon  of  clove,  allspice  and  cinnamon,  1  cup  Not-A-Seed  Raisins,  currants  and  small  piece 
citron. 

RAISIN  CHOCOLATES.  Put  %  Ib.  cake  of  vanilla  sweet  chocolate  in  a  sauce  pan  over  boiling  water, 
and  when  melted  add  2  level  teaspoons  butter  and  2  of  boiling  water.  Dip  raisins  and  put  on  oiled  paper. 

NUT  BREAD.  Sift  together  4  cups  flour,  4  teaspoons  baking  powder.  To  one-half  of  this  add  1  cup 
chopped  nuts,  %  cup  chopped  Not-A-Seed  Raisins.  Now  beat  together  %  cup  sugar,  1  egg  and  1V2  cups 
milk.  Add  sifted  flour,  then  flour  with  nuts  and  Not-A-Seed  Raisins.  Put  into  2  well  greased  pans,  lei 
<§taml  about  20  minutes,  then  bake  for  nearly  an  hour  in  moderate  oven. 

RAISIN  CAKE.  Put  1  pound  butter  into  a  basin,  warm  it,  beat  it  to  a  cream  and  add  gradually  1  pound 
sifted  flour,  the  same  of  crushed  loaf  sugar,  and  the  yolks  of  6  eggs.  Stir  these  well  and  when  they  are 
Incorporated  add  a  wineglass  brandy,  1  grated  nutmeg,  1  teaspoon  water,  and  lastly  the  whites  of  6  eggs 
whipped  to  a  froth.  Work  well  until  the  mixture  has  a  light  and  creamy  appearance,  then  add  1  pound 
Not  A-Seed  Raisins  finely  chopped  and  sprinkle  over  with  1  breakfast  cup  flour  to  make  them  mix  easier. 
Pour  the  cake  mixture  into  a  tin  or  mould  lined  with  well  buttered  paper,  bake  1^  hours,  turn  it  out, 
when  done  it  is  ready  for  use.  A  few  rose  leaves  steeped  in  the  brandy  will  add  to  the  flavor  of  the  cake. 

ENGLISH  PLUM  PUDDING.  Take  1  pound  Not-A-Seed  Raisins,  mix  with  them  a  pound  of  currants 
and  %  pound  minced  orange  peel,  dust  over  *4  pound  flour.  Chop  fine  1  pound  suet,  add  to  it  14  pound 
of  brown  sugar,  y2  nutmeg  grated,  %  pound  stale  dry  crumbs.  Mix  all  the  ingredients  together,  beat  5 
eggs,  without  separating,  until  light,  add  to  them  %  pint  grape  or  orange  juice,  pour  over  the  dry  ingredi- 
ents and  mix  thoroughly.  The  mixture  should  not  be  wet,  but  each  particle  should  be  moistened.  Pack 
this  into  small  greased  kettles  or  moulds,  it  will  fill  2  3-lh.  kettles.  Put  on  the  covers,  stand  the  moulds 
in  the  steamer  and  steam  steadily  for  10  hours.  The  easier  way  is  to  get  the  ingredients  ready  the  night 
before ;  mix  and  put  them  on  early  in  the  morning,  allowing  them  to  cook  all  day.  Take  from  the  steamer, 
remove  the  lids  of  the  kettles  or  moulds  and  allow  the  puddings  to  cool,  then  replace  lids  and  put  puddings 
away.  They  will  keep  in  a  cool  place  for  several  months  or  a  year. 

RAISIN  RICE  PUDDING.  1V2  cups  boiled  rice,  1  pint  of  milk,  2  eggs  beaten  light,  3  tablespoons 
sugar,  1  cup  Not-A-Seed  Raisins.,  %  teaspoon  salt,  %  teaspoon  vanilla.  Put  in  dish,  grate  nutmeg  over 
the  top  and  bake  until  brown. 

ROLY  POLY  PUDDING.  Take  ^  pound  shredded  beef  suet,  mix  with  3  cups  flour  sifted  with  1  tea- 
spoon baking  powder  and  a  pinch  of  salt.  Mix  with  water  to  a  rather  stiff  paste.  Roll  out,  sprinkle  with 
I  pound  Not-A-Seed  Raisins,  roll  up  folding  in  ends  neatly,  tie  up  in  a  scalded  and  floured  cloth,  plunge 
into  boiling  water  and  cook  steadily  for  2  hours.  Serve  with  plain  sweet  sauce  or  cream. 

MACAROONS.     ^  cup  chopped  Not-A-Seed  Raisins,   V&  cup  chopped  peanuts,  1  cup  powdered  sugar, 

1  large  tablespoon  of  flour  and  whites  of  2  eggs ;  drop  mixture  on  buttered  paper  and  bake  'a  light  brown 
in  a  moderate  oven. 

RAISIN  LAYER  CAKE.  Cream  %  cup  butter  with  2  cups  sugar,  add  yolks  of  4  eggs  well  beaten. 
Mix  3  cups  flour,  2%  teaspoons  baking  powder.  Add  this  alternately  with  1  cup  milk,  1  teaspoon  lemon 
extract.  Bake  in  4  jelly  cake  tins.  Put  together  with  raisin  cream  made  of  4  whites  of  eggs  beaten  well 
with  %  cup  powdered  sugar  and  1  cup  Not-A-Seed  Raisins  chopped  fine. 

RAISIN  BRITTLE.  %  cup  Not-A-Seed  Raisins,  *4  cup  figs,  %  cup  Brazil  nuts,  sliced  *4  cup  cocoanut. 
Grease  tin  plates  and  scatter  nuts  and  fruit  over  them.  Then  boil  until  good  and  brittle  the  following : 

2  cups  sugar,  1  teaspoon  butter,  ^4  cup  vinegar,  ^  cup  water.     Pour  into  plates  containing  fruit.     Break 
into  pieces  when  cold. 

CRANBERRY  AND  RAISIN  PIE.  1  cup  Not-A-Seed  Raisins,  2  cups  cranberries,  2  cups  sugar.  Put 
all  together  and  chop  fine  ;  add  1  cup  water.  Bake  in  shallow  plates  with  2  crusts.  Make  two  pies. 

COCOANUT  AND  RAISIN  PUDDING.  Put  %  pound  desiccated  cocoanut  into  a  pudding  dish.  Break 
in  pieces  6  small  sponge  cakes ;  over  these  pour  1  quart  boiling  milk  with  1  teaspoon  butter  melted  in  it ; 
add  4  tablespoons  sugar.  Let  it  stand  an  hour  covered  close.  Mix  1  pound  Not-A-Seed  Raisins  with  4 
well  beaten  eegs  and  bake  in  a  slow  oven.'  This  is  delicious  either  hot  or  cold. 

RAISIN  BROWN  BREAD.  3  cups  yellow  corn  meal,  1%  cups  graham  flour,  \Vz  cups  white  flour,  1  cup 
N.  O.  molasses,  1  teaspoon  soda  dissolved  in  half  cup  hot  water,  1  teaspoon  salt,  enough  sour  milk  to  make 
a  soft  batter.  Mix  flour  and  salt,  then  molasses  with  soda.  Stir  until  foamy,  then  add  milk  and  1*£  cups 
raisins.  Fill  mould  half  full  and  steam  3  hours. 

RAISIN  LOAF  CAKE.  A  piece  of  raised  dough,  %  cup  butter,  1  cup  sugar,  3  eggs  well  beaten,  1  cup 
walnuts  chopped,  1  pound  Not-A-Seed  Raisins,  1  tablespoon  cinnamon.  Mix  well  and  let  raise  until  light; 
bake  in  mould. 

RAISIN  SANDWICHES.  Chop  fine  one  cup  of  raisins  together  with  one  cup  of  nuts,  preferably  wal- 
nuts, mix  with  whipped  cream  or  the  white  of  an  egg  beaten,  season  with  salt.  Spread  between  slices  of 
bread,  cut  very  thin. 


CHOCOLATE    PIE. 

Line  pie  crust  in  plate;  prick  and  bake;  while  baking,  mix  dry  one  cup 
sugar,  two  tablespoons  cocoa,  one  tablespoon  cornstarch,  yolk  of  two 
eggs  (unbeaten),  two  cups  boiling  water;  cook  until  thick,  remove  from 
fire  and  add  one  teaspoon  butter  .and  one  teaspoon  vanilla;  pour  into 
crust  and  put  beaten  whites  on  top;  brown  in  oven. 


PIE   CRUST. 

Five  tablespoons  water,  two  heaping  tablespoons  lard  or  butter,  pinch 
of  salt;  add  enough  Globe  A-l  flour  to  roll.  This  is  enough  for  one  pie  and 
never  fails. — F.  H. 


LEMON    PIE. 

Grated  rind  and  juice  of  one  lemon,  one  cup  sugar,  yolk  of  two  eggs, 
two  teaspoonsful  Globe  A-l  flour,  one  teaspoonful  butter,  one  cup  water. 
Cook  all  together  and  when  it  boils  pour  into  pie  shell  already  baked; 
cover  with  meringe  made  of  stiffly  beaten  egg  whites  and  sugar. — Mrs. 
Clark  Bell. 


MINCE    MEAT. 

Four  pounds  meat,  three  pounds  suet,  three  pounds  raisins,  three 
pounds  currants,  one-half  pound  citron,  one  quart  syrup,  one  quart  boiled 
cider,  all  kinds  of  spice  to  taste,  a  little  sugar,  nine  pounds  apples, 
brandy  to  taste.  Heat,  and  bottle. — Mrs.  Norton. 


PINE  APPLE  PIE. 

One  large  can  pineapple  (grated),  one-half  cup  sugar,  one  heaping  tea- 
spoon of  butter,  one-half  cup  cream,  one-half  cup  rich  milk,  four  eggs. 
Beat  butter,  sugar  and  yolks  of  eggs  until  very  light;  add  cream  and  milk, 
pineapple,  whites  of  eggs  beaten  to  a  stiff  froth;  reserve  two  whites  for 
meringue  or  use  all  four  for  pie  and  serve  with  whipped  cream. — C.  M.  C. 


MINCE    MEAT. 

Four  cups  lean  beef,  eight  cups  sour  apples,  three  cups  suet,  three 
cups  sugar,  two  cups  sour  cider,  three  cups  raisins,  two  and  one-half  tea- 
spoons black  pepper,  two  teaspoons  cloves,  two  nutmegs,  three  teaspoons 
cinnamon,  a  little  citron. — Mrs.  P.  B.  Ward. 


CHOPPED  APPLE   PIE. 

Chop  enough  apples  to  fill  pie  plate;  add  the  beaten  yolk  of  one  egg, 
one  cup  sugar,  one  teaspoon  water  and  bake  with  under  crust  only;  beat 
white  of  egg  with  one  teaspoon  sugar  and  cover  pie;  brown  in  oven. 


CREAM    PIE. 

Four  heaping  tablespoonsful  of  sugar,  two  scant  tablespoonsful  Globe 
A-l  flour,  two  egg  yolks,  one  pint  of  milk,  one  tablespoonful  of  butte^; 
flavor  with  nutmeg.  Meringue  for  Top:  Beat  two  whites  of  eggs  with  two 
tablespoonsful  of  sugar;  mix  sugar  and  Globe  A-l  flour  then  beat  in  eggs 
and  milk;  cook  until  it  begins  to  thicken. — Mrs.  N.  Whitman. 

33 


PUDDING 

'The  proof  of  the  pudding  is   in  the  eating. 


PLUM    PUDDING. 

One  dozen  well-teaten  eggs,  three  pounds  raisins,  seeded,  one  and 
one-half  loaves  bread  crumbed,  one  large  cup  suet,  on  large  cup  brown 
sugar,  one  large  cup  white  sugar,  one  large  cup  New  Orleans  molasses 
into  which  put  one-fourth  teaspconful  saleratus,  one  teaspoonful  salt,  one 
pound  citron  sliced  very  thin,  one  cup  of  brandy  into  which  put  one-half 
teaspoonful  of  vanilla,  cinnamon,  allspice,  nutmeg,  and  a  little  lemon.  Dip 
cloth  into  hot  water,  rub  butter  over  it,  then  Globe  A-l  flour  over  that,  then 
put  pudding  into  ttis  muslin,  tie  tight,  put  into  boiling  water,  and  keep 
boiling  for  five  hours. 


PLUM   PUDDING   (Four  Persons). 

One-half  pound  raisins,  one-half  pound  currants,  one-half  pound  bread 
crumbs,  three-fouiths  pound  suet,  one-fourth  pound  Globe  A-l  flour,  four 
eggs,  one-third  pound  almonds  (chopped),  three  or  four  chopped  citron; 
mix  well  and  boil  five  hours.  Serve  with  sugar  sauce  and  sherry. 


ENGLISH    PLUM    PUDDING. 

One  pound  each  of  Globe  A-l  flour,  finely  chopped  beef  steak, 
currants  (washed  and  dried),  stoned  raisins,  and  light-brown  sugar;  one 
cupful  of  thinly  sliced  orange,  citron  and  lemon  peels,  mixed;  seven  eggs, 
one  grated  nutmeg,  one  even  teaspoonful  of  salt;  mix  all  dry  ingredients 
together,  and  moisten  with  the  well-beaten  eggs;  then  add  sufficient  beer 
to  make  suitable  consistency;  mix  well.  Boil  about  seven  hours  in  well 
buttered  mold.  Allow  one  inch  for  expansion.  Serve  with  brandy  sauce. 


STEAM  PUDDING. 

One  cup  New  Orleans  molasses,  piece  of  butter  (or  suet)  size  of 
small  egg,  one  cup  sweet  milk,  one  level  teaspoonful  soda  dissolved  in 
hot  water,  three  cupfuls  Globe  A-l  flour,  one-half  teaspoonful  salt,  one-half 
teaspoonful  cinnamon,  one-half  teaspoonful  nutmeg,  one-fourth  teaspoonful 
cloves.  Fruit  may  be  added.  Steam  three  hours  steadily. 

Sauce. 

One  and  one-half  cupsful  pulverized  sugar,  cream  thoroughly  with 
one  heaping  tablespoonful  butter,  four  eggs,  whites  and  yolks  beaten 
thoroughly;  mix  yolks  with  creamed  butter  and  sugar;  then  the  whites. 
Flavor  with  brandy  or  sherry. 


CHOCOLATE     BREAD     PUDDING. 

Two  squares  of  chocolate,  two  cupsful  of  bread  crumbs,  four  cupsful 
scalded  milk,  two-thirds  cupful  eugar,  two  eggs,  one-fourth  teaspoonful 
salt,  one  teaspoonful  vanilla,  one-half  cupful  of  English  walnuts.  Melt 
the  chocolate  over  hot  water,  soak  bread  in  the  milk  for  one-half  hour, 
then  add  sugar,  chocolate,  salt,  vanilla,  the  nuts,  and  eggs  well  beaten. 
Turn  into  buttered  pudding  dish  and  bake  in  a  modeiate  oven  for  one- 
half  hour.  Serve  with  cream. 

34 


CARROT    PUDDING. 

One  cupful  chopped  suet,  one  cupful  Globe  A-l  flour,  one  cupful  bread 
crumbs,  one  cupful  grated  raw  potatoes,  ore  cupful  grated  raw  carrots, 
two  cupfuls  raisins,  one-half  cupful  syrup,  one-half  cupful  milk,  one-half 
teaspoonful  Hallifax  Quality  baking  powder  (use  less  of  this  powder  than 
other  powders).  Boil  in  mold  for  four  hours.  Serve  with  wine  or  hard 
sauce  or  beaten  egg  sauce. 


SWEET    POTATO    PUDDING. 

Two  cupfuls  of  grated  sweet  potatoes.  Beat  cupful  of  sugar  into  four 
eggs  very  light.  One-half  cupful  of  butter,  nutmeg  or  spices  to  taste. 
Bake  in  an  earthen  dish  for  about  an  hour  and  a  half  and  serve  with 
hard  sauce. 


IMPERIAL    PUDDING. 

One-fourth  cupful  of  rice,  one  cvpful  of  milk,  one-half  cupful  of  sugar, 
two  tablespoonsful  of  mace  or  flavor  with  vanilla,  one-half  teaspoonful  of 
salt,  one-fourth  box  of  gelatine  soaked  in  one-fourth  cup  of  cold  water. 
Put  rice  to  boil  in  one  pint  of  cold  water.  As  soon  as  hot  pour  off  all 
the  water;  add  the  milk;  boil  one  hour  in  double  boiler;  add  gelatine, 
sugar,  salt  and  flavoring:  when  cold  add  one  cup  of  whipped  cream  or 
serve  with  custard  made  of  one-half  cupful  of  sugar,  one  pint  milk  and 
two  eggs. 


ZABAJOUE. 

(Portion  for  one  person.)  Yolk  of  one  egg,  one-half  egg  shell  of  sugar, 
one-half  egg  shell  sherry,  one  teaspoonful  Maraschino.  Put  in  double 
boiler  and  place  over  fire ;  stir  constantly  until  consistency  of  whipped 
cream.  Remove  immediately  and  add  one  tablespoonful  of  whipped  cream. 
Put  in  glass  to  cool.  Serve  ice  cold. 


PLUM    PUDDING. 

One-half  pound  suet  chopped  fine,  little  salt,  one  pound  seeded  raisins, 
one  pound  currants,  one-quarter  citron  and  lemon  peel,  one  pound  bread 
crumbs,  six  eggs,  one  cup  milk,  one  teaspoon  allspice,  one-fourth  teaspoon 
cloves,  two  teaspoon  cinnamon,  one  pound  sugar,  one  wine  glass  brandy, 
add  one  cup  chopped  almonds.  Boil  six  hours — the  longer  the  better. — 
A.  K. 


PINEAPPLE   BAVARIAN   CREAM. 

One  can  grated  pineapple,  one  cup  sugar,  one-half  box  gelatine,  one- 
half  cup  cold  water,  one-half  cup  boiling  water,  one  pint  cream.  Stew  pine- 
apple and  sugar  together  ten  minutes;  soak  gelatine  in  cold  water  until 
soft  and  dissolve  in  boiling  water;  strain  into  pineapple  and  cool;  add 
cream  well  whipped  and  set  away  in  mould. — C.  M.  C. 


DELICIOUS   RICE   DESSERT. 

One-half  cup  boiled  rice,  one  pint  boiled  custard,  one  cup  preserved 
strawberries.  Put  these  in  a  dessert  dish,  first  the  rice,  then  the  custard 
and  then  the  berries;  cover  with  whipped  cream.  Ramekin  dishes  may 
be  used  instead  of  one  large  dish. — C.  M.  C. 

35 


ENGLISH    PLUM    PUDDING. 

One  pound  chopped  suet  (very  fine),  two  pounds  seeded  raisins,  two 
pounds  currants,  one-fourth  pound  citron  (shave  fine),  one  pound  light 
brown  sugar,  three  well  beaten  eggs,  one-half  pint  milk,  one  grated  nutmeg, 
one  teaspoon  salt,  Globe  A-l  flour  sufficient  to  make  very  stiff,  three  tea- 
spoonsful  vanilla  flavoring.  Put  into  buttered  cans  and  boil  in  a  kettle  of 
water  for  four  or  five  hours.  This  pudding  will  keep  for  three  or  four 
weeks  and  can  be  steamed. 

Hard   Sauce. 

One  cup  of  unsalted  butter  (beat  butter  in  cold  water  to  remove  salt), 
one  cup  granulated  sugar  (beat  to  a  cream)  and  add  stiffly  beaten  white 
of  one  egg,  flavor  with  vanilla. — Mrs.  Clark  E.  Bell. 


DATE   PUDDING. 

Five  eggs  (whites),  one  cup  of  sugar,  three  level  teaspoons  Hallifax 
quality  baking  powder  (use  less  of  this  powder  than  other  powders),  one 
pound  English  walnuts,  one-half  pound  dates.  Beat  egg  whites  stiff.  Put 
in  sugar  and  Hallifax  Quality  baking  powder,  add  chopped  nuts  and  dates; 
bake  twenty  or  thirty  minutes  in  a  slow  oven  in  a  well  buttered  dish. 
Serve  with  whipped  cream. — Mrs.  C.  Cunningham. 


SNOW   PUDDING. 

One  tablespoon  gelatine,  one-half  cup  cold  water,  let  stand  for  fifteen 
minutes;  add  one-half  cup  sugar,  one-half  cup  hot  water,  juice  of  one 
lemon,  and  beat  whites  of  two  eggs  stiff,  pour  over  beaten  whites  and  beat 
until  creamy.  Pineapple,  nuts  or  cherries  may  be  added. — F.  H. 


SUET   PUDDING. 

One  cup  milk,  one  cup  chopped  suet,  one  cup  seeded  raisins,  one  cup 
molasses,  one  teaspoon  soda,  one  teaspoon  cinnamon,  one-fourth  teaspoon 
allspice,  one-fourth  teaspoon  nutmeg.  Sift  soda  in  Globe  A-l  flour  enough 
to  thicken  (as  for  cake),  and  mix  all  together.  Steam  three  hours  and 
serve  hot  with  whipped  cream. — Mrs.  F.  V. 


APPLE    SNOW. 

One  quart  apple  sauce,  whites  of  five  eggs,  pinch  of  gelatine.  Soak 
gelatine  in  hot  water  to  cover.  Beat  whites  of  eggs  to  stiff  froth,  then 
beat  in  apple  sauce  and  gelatine.  When  very  stiff  put  on  ice  for  about 
an  hour  and  a  half. — L.  D.  K. 


WINE    SAUCE. 

Two  eggs,  one  small  water  glass  wine,  sugar,  one  tablespoonful  Globe 
A-l  flour,  one  and  three-fourths  glass  water.  Stir  tablespoonful  Globe  A-l 
flour  to  paste  with  a  little  water,  add  two  eggs,  mix  well;  add  water 
sugar  to  taste,  cinnamon,  whole  small  piece.  Put  on  stove  cold  wine  and 
stir  constantly  until  comes  to  a  boil.  Remove  right  away;  strain. — L.  D.  K. 


SUET   PUDDING. 

One  cup  suet,  one  cup  molasses,  one  cup  sweet  milk,  one  egg,  three 
cups  Globe  A-l  flour,  one  nutmeg,  a  little  salt,  one  teaspoon  soda.  Steam 
three  hours. — Mrs.  P.  B.  Ward. 

36 


K.  G.  and  ARGO 

Brands  of 

Flavoring 
Extracts 

May  be  depended  upon  to  give  the  rich  delicacy  of  a  perfectly  pure 
vanilla  in  the  K.  G.  brand  or  the  stronger,  and  rather  coarser 
flavor  of  the  Argo  brand,  which  is  preferred  by  many.  Whatever 
the  inclination  of  your  taste,  these  extracts  will  satisfy.  Made 
in  a  moderate  up-to-date  laboratory  by 

KIRK,  GEARY  &  CO. 

Sacramento,  Cal. 

Will  You  Save  Anything 
This  Month? 

You  will  not  be  alone  if  you  don't.  Hundreds  of 
others  will  save  nothing  this  month,  nor  have  they 
saved  anything  for  many  previous  months ;  but  the 
quicker  you  advance  yourself  from  the  SPENDERS 
to  the  SAVERS,  the  better  it  will  be  for  your  future, 

Systematic  Saving  is  the  Kind  That  Counts 

and  Everything  is  in  Making  the  Start 

Determine  what  part  of  your  income  you  can  save 
each  month,  and  send  it  to  this  strong  Savings  Bank. 
Never  skip,  never  decrease  the  amount ;  the  rapidity 
with  which  your  dollars  accumulate  will  astonish  you. 
ONE  DOLLAR  WILL  OPEN  A  4  PER  CENT 

SAVINGS   ACCOUNT. 
Send  for  our  booklet  "BANKING  BY  MAIL." 

The  Peoples  Savings  Bank 

Sacramento,  Cal. 

SAVINGS  COMMERCIAL 


37 


CARROT    PUDDING. 

One  cup  grated  carrot,  one  cup  grated  potato,  one  cup  seeded  raisins, 
one  cup  of  Globe  A-l  flour,  butter  size  of  an  egg;  put  one  cup  of  sugar  in 
the  grated  carrot  and  one  teaspoon  of  soda  in  the  potato,  then  mix  the  two; 
mix  the  raisins  in  the  Globe  A-l  flour,  add  cinnamon  and  nutmeg  to  taste; 
mix  all  and  steam  three  hours.  Serve  with  any  good  pudding  sauce. — 
C.  M.  C. 


CARROT    PUDDING. 

One  cup  grated  carrot,  one  cup  grated  potato,  one  cup  sugar,  one  cup 
flour,  one  cup  raisins,  one  cup  currants,  one  teaspoon  cinnamon,  one  tea- 
spoon nutmeg,  one  teaspoon  soda,  butter  size  of  an  egg.  If  desired,  one 
r>,up  chopped  nuts  and  half  a  cup  of  citron  may  be  added.  Sti  am  pudding 
three  hours.  Any  kind  of  sauce  may  be  used. — Mrs.  whitman. 


PUNCH 

FRUIT    PUNCH. 

Pour  one  quart  of  boiling  water  over  a  heaping  tablespoonful  of  Lewis 
London  Dock  Tea  and  cover  closely.  When  the  tea  is  cold  strain  it  into 
a  large  bowl  or  pitcher  in  which  has  been  placed  a  large  piece  of  ice. 
Add  one  and  one-half  cups  of  sugar,  the  juice  of  one  orange  and  three 
lemons,  and  one  box  of  firm  strawberries,  cutting  the  larger  berries  into 
halves.  Place  on  the  ice  two  bottles  of  mineral  water  and  when  they  are 
cold  pour  them  over  the  fruit  juices  and  serve  at  once. 

MRS.   HENRY   A.   HEILBRON. 


FRUIT    PUNCH. 

Three  cans  of  sliced  pineapple;  lemons  or  limes  two  and  a  half  dozen, 
or  to  taste;  one  quart  of  raspberry  juice;  sugar  and  water  to  make  a  nice 
lemonade  and  add  a  nice  piece  of  ice. 

MRS.   HENRY  A.   HEILBRON. 


RASPBERRY    JUICE. 

Any  quantity  of  raspberries  you  like.  Cover  with  vinegar  and  then 
let  it  stand  two  days.  Strain  and  add  to  a  pint  of  juice  one  pound  of 
sugar.  Let  it  boil  about  five  minutes.  Bottle  and  use  new  corks. 


CAKES 

'Problems  of  state  confront  the  great, 
And  love,  they  say,  is  bitter  sweet, 
But  the  question  that  perplexes  us 
Far  more  than  politics, 
Is  how  to  bake  this  cake." 


ROLL  JELLY   CAKE. 

Three  eggs  beaten  well,  one  cup  sugar  (beat  again),  one-third  cup  cold 
water,  one  cup  Globe  A-l  flour,  one  teaspoon  Hallifax  Quality  baking  pow- 
der (use  less  of  this  powder  than  other  powders),  flavoring.  Bake  in  large 
pan,  roll  at  once.  When  taken  from  oven  use  any  kind  of  jelly  in  roll. — 
Mrs.  Orrin  B.  Whipple. 

38 


Our  Specialty  Car  Lots  Beans,  Potatoes,  Onions,  Celery  and 
Assorted  Vegetables. 


Wood-Curtis  Company 

(Incorporated) 

SACRAMENTO,  CAL. 

Growers  and  Shippers 

The  House  of  Quality  and  Service.    Wholesale  Produce  and  Fruit. 


Compliments  of 

A  FRIEND 


39 


NUT   CAKE. 

One  cup  butter,  two  cups  of  sugar  creamed  together,  one  cup  sweet 
milk,  four  cups  Globe  A-l  flour,  two  teaspoons  Hallifax  Quality  baking 
powder  (use  less  of  this  powder  than  other  powders),  one  cup  of  English 
walnuts,  six  eggs  beaten  and  added  last.  Bake  in  a  moderate  oven. — 
C.  M.  C. 


FRENCH    POUND   CAKE. 

Two  cups  of  srgar,  one  cup  butter,  one  cup  milk,  five  eggs  beaten 
separately,  three  cups  of  Globe  A-l  flour,  two  scant  teaspoons  Hallifax 
baking  powder  (use  less  of  this  powder  than  other  powders) ;  cream  the 
butter;  add  the  sugar,  then  yolks  and  milk,  Globe  A-l  flour  and  Hallifax 
Quality  baking  powder  sifted  together;  white  of  eggs,  beaten,  added  last; 
flavor  to  suit  the  taste. — C.  M.  C. 


QUICK    BROWN    BREAD. 

Two  cups  milk  (sour  or  butter  milk),  heaping  teaspoon  soda  in  milk, 
heaping  teaspoon  salt,  two  large  tablespoons  molasses,  one  tablespoon 
sugar,  three  level  cups  of  Globe  A-l  graham  flour;  mix  well;  bake  slowly 
about  one  hour.  Bake  in  baking  powder  cans  if  round  loaf  is  desired. — 
C.  M.  C. 


BURNT    SUGAR    CAKE. 

Beat  together  one  and  one-half  cups  sugar,  one-f  alf  cup  butter  and 
yolk  of  two  eggs,  then  add  one  cup  of  water  and  two  cups  Globe  A-l  flour 
and  beat  two  minutes.  Add  two  teaspoons  burnt  sugar  syrup,  one-half 
cup  Globe  A-l  flour,  two  teaspoons  baking  powder,  one  teaspoon  vanilla 
and  lastly  beaten  whites  of  two  eggs.  Bake  in  three  layers.  Filling:  One 
cup  sugar,  one-half  cup  water,  two  teaspoons  burnt  sugar  syrup.  Boil 
until  it  spins  a  thread  and  pour  over  beaten  whites  of  two  eggs;  flavor 
with  vanilla.  To  make  syrup  burn  one-half  cup  sugar  in  saucepan  till 
brown,  add  one-half  cup  hot  water;  cook  till  syrup. — Mrs.  W.  G.  Stone. 


NUT    LOAF   CAKE. 

One  and  one-half  cups  sugar,  one-half  cup  butter,  three-fourths  cup 
sour  milk,  one  cup  chopped  nuts,  two  and  one-half  cups  Globe  A-l  flour, 
four  eggs  beaten  separately,  one-half  level  teaspoon  soda,  one  heaping 
teaspoon  Hallifax  Quality  baking  powder  (use  less  of  this  powder  than 
other  powders),  one-half  grated  nutmeg.  Cream  butter  and  sugar  together 
and  add  yolks  of  eggs,  then  add  alternately  the  sour  milk  in  which  the 
soda  has  been  dissolved  and  two  cups  Globe  A-l  flour  sifted  with  the  Halli- 
fax Quality  baking  powder.  Now  add  chopped  nuts  mixed  with  one-half 
cup  of  flour,  nutmeg  and  beaten  whites.  Ice  top  and  sides  with  boiled 
icing. — Mrs.  W.  G.  Stone. 


SPICE    CAKES. 

Five  eggs,  one  pound  sugar,  two  teaspoonsful  cinnamon,  one-half 
teaspoonful  cloves,  one-eighth  pound  citron  cut  fine,  one  candied  lemon 
peel,  one  pound  well  sifted  Globe  A-l  flour.  Beat  whites  of  eggs  to  stiff 
froth,  beat  yolks  until  light;  add  both  to  sugar  and  stir  ten  minutes;  add 
other  ingredients  in  order  named,  adding  Globe  A-l  flour  last;  roll  into 
small  balls,  shape  and  size  of  walnuts;  bake  in  moderate  oven. — L.  D.  K. 

40 


Phone:  Main  220. 


DUTCH 
BLEND 
COFFEE 

T  t  1  T  T  11  T 
"The  Drink  of  Quality" 


K 

kes 

smooth 
sailing 
at  home. 


A  mirror  door  is  a  necessity  to  the  modern  boudoir. 


$c  (Eo. 


You  can  prepare  many  tasty  Spanish  dishes  with  Lucas' 
SPANISH  SAUCE.     - 


'  ttfomal?  Gkfr 


Prompt  Delivery. 
Phone:  Main  3350.  1011  Tenth  Street. 


(Emmery 


3Fartnrg 


SACRAMENTO,  CAL. 
Phone:  Main  2926-J.  1710  K  Street. 


41 


COLD    WATER    CAKE. 

One  cup  raisins,  one  cup  currants,  one-half  cup  lard  or  butter,  one  cup 
hot  water,  one  teaspoon  cinnamon,  one-fourth  teaspoon  nutmeg,  one-fourth 
teaspoon  cloves.  Boil  together  fifteen  minutes  and  when  cool  add  two  cups 
Globe  A-l  flour,  one-half  teaspoon  soda  and  one-half  teaspoon  Hallifax 
Quality  baking  powder  (use  less  of  this  powder  than  of  other  powders). 
Bake  forty  minutes. — F.  H. 


POTATO   FLOUR  CAKE. 

Four  eggs,  whites  and  yolks  beaten  separate;  into  beaten  whites  mix 
one-half  cup  sugar,  teatirg  continuously;  one  cup  potato  flour,  one  tea- 
spoonful  Halifax  Quality  baking  powder  (use  less  of  this  powder  than  other 
powders),  one  teaspoonful  vanillia,  pinch  of  salt.  Filling  of  whipped  cream 
and  chopped  nuts.  Above  will  make  two  layers. — Mrs.  A.  E.  Stearns. 


SPIDER    CORN    CAKE. 

One  and  two-thirds  cups  Indian  meal,  one-third  cup  Globe  A-l  white 
flour,  two  eggs,  one  cup  sour  milk,  one  teaspoonful  soda,  one  cup  sweet 
milk,  one-fourth  cup  sugar,  one-half  teaspoonful  salt.  Melt  piece  of  butter 
the  size  of  an  egg  in  a  hot  spider,  turn  the  mixture  in  and  add  one  cup 
more  of  sweet  milk,  but  do  not  stir.  Bake  one  hour. — Mrs.  A.  E.  Stearns. 


SPECIAL    FRUIT    FROSTING. 

One  and  one-half  cups  powdered  sugar,  one  medium  tablespoon  butter 
(creamed),  two  tablespoons  orange  or  lemon  juice,  grating  t!:e  peel;  or  use 
grated  pineapple,  crushed  berries  or  bananna. — Mrs.  Nicholas  H.  Bath. 


POUND    CAKE. 

One  cup  butter,  one  cup  Globe  A-l  flour,  creamed  together;  one  cup 
beaten  eggs,  one  cup  tugar,  beaten  together;  put  two  parts  together  and 
beat  for  ten  minutes;  add  one-half  teaspoon  Hallifax  Quality  baking  powder 
(use  less  of  this  powder  than  of  other  powders),  a  dash  of  nutmeg.  Bake 
one  hour  in  a  very  moderate  oven. — F.  H. 


SOUR   MILK  CAKE. 

One  cup  sugar,  two  eggs,  one-half  cup  butter,  one  cup  sour  milk,  one 
teaspoon  soda,  two  cups  Globe  A-l  flour,  spices. — Mrs.  P.  B.  Ward. 


SPONGE    CAKE. 

Four  eggs,  one  small  cup  sugar,  one  small  cup  flour,  two  tablespoons 
cold  water,  one  teaspoon  Hallifax  Quality  baking  powder  (use  less  of  this 
powder  than  of  other  powders),  one  teaspoon  lemon  extract. — Mrs.  P.  B. 
Ward. 


CHILDREN'S    SPONGE    CAKE. 

One  and  one-half  cups  of  Globe  A-l  flour,  two  teaspoons  Hallifax 
Quality  baking  ponder  (ute  less  of  this  powder  than  of  other  powders),  one 
cup  of  sugar,  two  eggs  broken  in  cup  and  cup  filled  with  milk.  Stir  all 
together  in  bowl;  beat  hard  for  five  minutes  and  bake  about  ten  minutes 
in  muffin  pans  or  pan  with  chimney. — Mrs.  Whitman. 


DELICATE  CAKE. 

One  cup  of  sugar,  one-half  cup  of  butter,  one  and  one-half  cups  of 
Globe  A-l  flour,  one-half  cup  of  sweet  milk,  the  whites  of  four  eggs,  one 
teaspoon  Hallifax  Quality  baking  powder  (use  less  of  this  powder  than  of 
other  powders),  one  teaspoon  of  vanilla. — Mrs.  A.  J.  GiLson. 

42 


Eastern  Styles  Are  Correct  Styles 

Good  Clothes 


LEO  GARFINKLE,  Mgr. 

The  Store  Where  1024-26  J  Street,  and 

Your  Credit  Is  Good.  1014  Eleventh  Street. 


Designing  and  Stamping. 

ART  GOODS. 
Phone:  Main  3691-J.  1016  K  Street,  Sacramento,  Cal. 


WM.  TRUST,  Proprietor. 

Fine  Candies,  Ice  Cream.     Box  Candies  My  Specialty. 
Phone:  Main  728.  728  K  Street,  Sacramento,  Cal. 

Ennis-Brown  Company 

Commisison  Merchants. 
Wholesale  Fruit  and  Produce,  Butter  Cheese  and  Eggs. 

Potatoes,  Onions  and  Beans  in  Car  Lots  a  Specialty. 

OREGON  AND  NEVADA  PRODUCTS  A  SPECIALTY. 

100  to  110  J  Street.  1001  to  1023  Front  Street. 


43 


BURNT   SUGAR   CAKE. 

Two  cups  sugar,  one  cup  butter,  one  cup  milk,  three  whole  eggs  or 
whites  of  five,  three  and  one-half  cups  sifted  flour,  two  level  teaspoons  of 
Hallifax  Quality  baking  powder  (use  less  of  this  powder  than  of  other 
powders),  four  teaspoons  of  caramel.  Caramel  Receipt:  One-half  cup  of 
sugar  burned  slowly  in  a  small  frying  pan  until  it  makes  a  smooth  black 
syrup;  after  taking  from  stove  add  one-fourth  cup  of  water;  add  four  tea- 
spoons to  cake  dough.  Filling:  Two  cups  sugar,  one  cup  cream,  three- 
fourths  cup  of  butter;  cook  slowly  until  it  will  roll  into  a  ball  in  water; 
after  taking  from  stove  beat  until  creamy. — Mrs.  M.  Diggs. 


NUT  LOAF  CAKE. 

Two  cups  sugar,  three-fourths  cup  butter,  three-fourths  cup  milk,  three 
cups  sifted  Globe  A-l  flour,  whites  of  eight  eggs,  one  and  one-half  level 
teaspoon  of  Hallifax  Quality  baking  powder  (use  less  of  this  powder  than 
of  other  powders),  one  teaspoon  vanilla,  one  cup  English  walnuts;  roll  nuts 
in  Globe  A-l  flour. — Mrs.  M.  Diggs. 


CARAMEL    FILLING    FOR    CAKE. 

Two  cups  of  brown  sugar,  one-half  cup  of  cream  or  rich  milk,  one 
level  tablespoon  Globe  A-l  flour,  one  level  tablespoon  butter.  Cream  Globe 
A-l  flour  and  butter:  cook  until  it  strings  or  rolls  in  ball;  stir  after  taking 
from  stove  until  cool;  add  one  teaspoon  of  vanilla. — Mrs.  Samuel  Terrill. 


MARSH  MALLOW    FILLING. 

Two  cups  granulated  sugar,  ten  tablespoons  hot  water,  one- fourth  tea- 
spoon cieam  of  tartar.  Boil  until  thick  like  candy,  add  thirty-two  marsh- 
mallows  and  boil  up  again.  Pour  this  over  the  whites  of  three  eggs 
stiffly  beaten  and  when  almost  cold  stir  in  one  cup  chopped  nuts;  beat 
thoroughly. — Mrs.  Megowan. 


LIGHTENING  CAKE. 

One  and  one-fourth  cup  Globe  A-l  flour,  two  teaspoons  Hallifax  Quality 
baking  powder,  one  cup  sugar  sifted  together  three  times;  four  tablespoons 
melted  butter  in  a  cup,  on  which  drop  two  eggs  (not  beaten)  and  fill  the 
cup  with  milk;  flavor  and  mix  thoroughly.  Makes  nice  cup  or  layer  cake. — 
Mrs.  C.  L.  Megowan. 


POTATO    CARAMEL    CAKE. 

Two-thirds  cup  butter,  two  cups  sugar,  one  and  three-fourths  cups  of 
Globe  A-l  flour,  one  cup  mashed  potatoes,  one-half  cup  milk,  four  eggs,  one 
cup  grated  chocolate,  one  teaspoon  cinnamon,  nutmeg  and  a  pinch  of 
cloves,  one  cup  cuopped  walnuts,  two  teaspoons  Hallifax  Quality  baking 
powder  (use  less  of  this  powder  than  of  other  powders).  Cream  butter  and 
sugar  and  add  egg  yolks,  three  potatoes,  spices,  milk  and  chocolate;  then 
add  flour,  putting  the  Halifax  Quality  baking  powder  in  the  last  bit  of 
Globe  A-l  flour;  tnen  put  in  ihe  beaten  egg  whites  and  lastly  add  the  nuts. 
Bake  in  layers. — Mrs.  Megowan. 


MOCK    ANGEL    FOOD   CAKE. 

Sift  four  times  one  cup  of  Globe  A-l  flour,  three  teaspoons  Halifax 
Quality  baking  powder  (use  less  of  this  powder  than  of  other  powders), 
one  cup  of  sugar  and  a  pinch  of  salt.  Into  this  pour  one  cup  of  boiling 
milk  and  beat  until  smooth;  fold  in  very  carefully  the  whites  of  two  eggs, 
beaten.  Bake  in  moderate  oven;  do  not  grease  tin. — Mrs.  A.  J.  Gilson. 

44 


The  Aristocrats 
ELECTRICS 


GRAHAM  &  LAMUS  CO. 

1217  Seventh  Street.  Phone:  Main    1913 


45 


GERMAN    LEPKUTCHEN    (CAKES). 

Two  eggs  well  beaten  with  two  cups  dark  brown  sugar,  one  teaspoonful 
ground  cloves,  two  of  cinnamon,  two  cups  of  Globe  A-l  flour,  one  teaspoon 
of  soda  dissolved  in  hot  water,  one  cup  chopped  nuts,  preferrably  almonds. 
Mix  well  and  bake  as  small  cookies,  using  about  one  tablespoonful  of 
dough  to  make  a  cookey. — L.  Lothhammer. 


POTATO  CARAMEL   CAKE. 

Cream  together  two  cups  of  sugar,  one  cup  of  butter  and  tve  yolks  of 
four  eggs;  add  one  cup  of  hot  mashed  potatoes,  one  cup  of  milk,  one-half 
teaspoon  cinnamon,  cloves  and  allspice,  two  cups  of  sifted  Globe  A-l  flour, 
two  teaspoons  Hallifax  Quality  baking  powder  (use  less  of  this  powder 
than  of  other  powders),  one  cup  English  walnuts  ground  fine,  one  teaspoon 
vanilla;  lastly  add  the  beaten  whites  of  four  eggs,  bake  in  layers,  or  it  may 
be  made  into  a  loaf  cake.  Filling:  Two  cups  of  powdered  sugar,  juice  of 
one  lemon,  beaten  v,  hates  of  two  eggs. — Mrs.  George  W.  McCoy,  2410  K  St. 


CUP   CAKE. 

Two  cups  Globe  A-l  flour,  one  cup  sugar,  one  teaspoon  soda,  one-half 
cup  butter,  one  cup  sour  milk,  one  cup  raking,  one-half  teaspoonful  nutmeg, 
one-half  teaspoonful  each  cinnamon,  cloves,  allspice. — Mrs.  A.  Lothhammer. 


LOAF  CHOCOLATE    CAKE. 

One  cup  sugar,  one-half  cup  butter,  three  eggs,  two-tl  irds  cup  milk, 
two  cups  Globe  A-l  flour,  salt,  flavor,  two  teaspoons  Hal)  if  ax  Quality  baking 
powder  (use  less  of  this  powder  than  of  other  powders),  one-half  cup 
chocolate;  cinnamon,  cloves,  allspice,  nutmeg,  one-fourth  teaspoon  each. 


POTATO  STARCH   CAKE. 

Four  eggs  beaten  separately,  one-half  cup  sugar  to  whites  and  one-half 
cup  sugar  to  yolks;  one  teaspoon  flavoring,  one-half  cup  potato  starch,  one 
teaspoon  Hallifax  Quality  baking  powder  (use  less  of  this  powder  than  of 
other  powders).  Bake  in  two  layers  and  spread  whipped  cream  between 
layers  and  on  top. — P.  N.  M. 


SUNSHINE  CAKE. 

Seven  eggs,  one  and  one-fourth  cups  sugar,  one  cup  Globe  A-l  flour, 
scant  one-third  teaspoon  cream  tartar,  pinch  of  salt  added  to  whites  before 
whipping;  flavor  to  taste,  sift,  measure  and  set  aside  flour  and  sugar. 
Separate  eggs,  putting  the  whites  in  mixing  bowl;  beat  whites  to  a  foam, 
add  cream  of  tartar  and  whip  until  very  stiff;  fold  in  sugar,  yolks  and 
flavor,  and  lastly  fold  in  flour  until  it  is  mixed  lightly  through.  Bake  forty- 
five  minutes. — Mrs.  C.  H. 


POUND    CAKE. 

One  pound  Globe  A-l  flour,  one  pound  granulated  sugar,  three-fourths 
pound  butter,  nine  eggs,  one  teaspoon  Hallifax  Quality  baking  powder  (use 
lees  of  this  powder  than  of  other  powders) ;  bake  one  and  one-fourth  hours 
in  a  moderate  oven  and  flavor  with  lemon  and  a  little  mace. 


FEATHER   CAKE. 

One  cup  sugar,  butter  size  of  egg,  three  eggs,  eight  tablespoons  milk, 
one  cup  Globe  A-l  flour,  one  and  one-half  teaspoon  baking  powder  and  one 
teaspoon  vanilla.  This  makes  three  small  layers.  Filling:  Boil  two  cups 
granulated  sugar,  one-half  cup  milk,  one  teaspoon  butter,  one  teaspoon 
vanilla  for  ten  minutes  without  stirring;  then  whip  it  until  thick  enough  to 
spread  without  running. — P.  N.  M. 

46 


NUT    CAKE. 

One  small  cup  butter,  two  cups  sugar,  three  cups  Globe  A-l  flour,  two 
small  teaspoons  Hallifax  Quality  baking  powder  (use  less  of  this  powder 
than  of  other  powders),  one  small  cup  milk,  beat  whites  of  six  eggs  to  a 
froth,  one  cup  chopped  walnuts.  Bake  in  a  loaf  cake  one  hour;  flavor. 


GOLD   CAKE. 

One  large  cup  sugar,  one  cup  butter,  five  egg  yolks  and  one  whole  egg, 
one  cup  milk,  two  and  one-half  cups  Globe  A-l  flour,  two  teaspoons  Hallifax 
Quality  baking  powder  (ute  less  of  this  powder  than  of  other  powders), 
sift  flour  and  sugar  three  times;  flavor  with  lemon. — P.  N.  M. 


FARINA    CAKE. 

Separate  six  eggs;  in  yolks  add  one  and  one-half  cups  sugar  and  beat 
thoroughly  till  very  creamy;  then  beat  whites  till  very  stiff  and  mix  with 
yolks  and  sugar  lightly;  one-fourth  cup  Farina,  three-fourths  cup  sifted 
bread  crumbs,  three-fourths  cup  chopped  nuts,  three-fourths  teaspoon 
Hallifax  Quality  baking  powder  (use  less  of  this  powder  than  of  other 
powders),  one-half  teaspoon  lemon  and  vanilla;  bake  in  two  layers  twenty 
minutes;  bake  in  tins  with  movable  bottoms.  This  cake  does  not  rise 
much,  so  you  can  almost  fill  tins.— P.  W.  M. 


DATE  ORIENTAL. 

One  cup  chopped  walnuts,  one  cup  stoned  and  quartered  dates,  two 
eggs  well  beaten,  one  tablespoon  milk,  one  tablespoon  Globe  A-l  flour,  one 
teaspoon  Hallifax  Quality  baking  powder  (use  less  of  this  powder  than  of 
other  powders).  Spread  out  in  pan  like  cake  and  bake. — Mrs.  C.  H, 


PISTACHIO   CAKE. 

Cream  together  one  cup  butter,  one  and  one-half  cups  sugar,  add  one- 
hall  cup  milk  or  cream,  stir  in  one  cup  Globe  A-l  flour  and  one  cup  corn 
starch  with  one  teaspoon  Hallifax  Quality  baking  powder  (use  less  of  this 
powder  than  of  other  powders),  add  five  drops  bitter  almond  extract,  two 
tablespoons  orange  flower  water  and  fold  in  whites  of  six  eggs  beaten 
stiffly;  bake  in  layers.  Filling:  Two  cups  sugar,  one  cup  water,  boil  until 
it  threads;  pour  over  beaten  whites  of  three  eggs,  color  with  green  and 
add  one-half  teaspoon  pistachio  fiavoiing  and  four  drops  bitter  almond 
extract  and  two  heaping  tablespoons  of  Pistachio  (or  chopped  pine  nuts 
when  Pistachio  nuts  are  not  obtainable) ;  beat  until  thick.  This  is  one  of 
the  daintiest,  prettiest  and  most  delicious  of  cakes. — F.  H. 


BROWN  STONE  FRONT  CAKE. 

Cream  Part:  One  cup  sugar,  yolk  of  one  egg,  one  cup  grated  chocolate, 
one  cup  sweet  milk;  stir  together  and  boil  in  double  boiler.  Cake  Part: 
Two-thirds  cup  sugar,  one-  half  cup  butter,  two  eggs,  one-half  cup  sweet 
milk,  two  cups  sifted  Globe  A-l  flour.  When  this  is  mixed  add  cream  part 
and  one  teaspoon  soda  dissolved  in  hot  water;  flavor  with  vanilla;  bake  in 
layers  and  put  together  with  icing. — C.  L.  Phinney. 


RAILROAD  CAKE. 

Two  cups  Globe  A-l  flour,  one  cup  sugar,  two  eggs,  one-fourth  cup 
butter,  one-half  cup  milk,  one  and  one-half  teaspoons  Hallit'ax  Quality 
baking  powder  (use  less  of  this  powder  than  of  other  powders).  Sift  Globe 
A-l  flour  three  times  before  measuring;  now  measure  the  two  cups  with 
Hallifax  Quality  baking  powder  and  sift  once  more  into  bowl;  add  sugar 
without  stirring;  make  depression  in  center  and  drop  in  the  unbeaten 
eggs;  melt  butter  and  pour  over  eggs;  add  milk  gradually  while  stirring 
and  beat  until  light  and  creamy;  flavor  with  vanilla.  If  cake  seems  a  little 
thick  add  more  milk  a  little  at  a  time;  bake  in  loaf  and  cover  with  boiled 
icing. — C.  L.  Phinney. 

47 


SMALL  CAKES  AND  COOKIES 


"Variety's   the  very   spice   of  life, 
That  gives  it  all  its  flavor." 

"So,  likewise,  must  the  felicitous  wife 
Give  to  her  sweetmeats  savor." 


WALNUT  WAFERS. 

Two  eggs  beaten  with  one  cup  brown  sugar,  one-half  cup  Globe  A-l 
flour,  one  level  teaspoon  Hallifax  Quality  baking  powder,  vanilla  and  salt, 
one  cup  chopped  nuts,  two  and  one-talf  tablespoons  chocolate.  Drop  from 
spoon. 


OAT    MEAL   COOKIES. 

Two  cups  brown  sugar,  two-thirds  cup  lard,  one  egg,  one-half  cup  sour 
milk,  one-half  teaspoon  soda,  salt,  spices,  four  cups  rolled  oats,  tablespoon 
flour,  enough  to  roll  out. — Mrs.  P.  B.  Ward. 


COCOANUT    KISSES. 

Two  egg  whites,  pinch  of  salt,  three-fourths  cup  sugar,  one  teaspoon 
vanilla.  Add  cocoanut,  form  in  small  cones  and  bake  on  buttered  tin 
twenty  minutes  in  moderate  oven. — P.  W.  M. 


DOUGHNUTS. 

One  egg,  one  cup  sugar,  one  cup  sour  milk,  three  tablespoons  lard, 
salt,  soda,  nutmeg,  Globe  A-l  flour.  Mix  soft,  roll  out  and  fry  in  hot  fat. — 
Mrs.  P.  B.  Ward. 


GERMAN    CHRISTMAS    COOKIES. 

Brown  or  molasses  cookies:  Two  and  one-half  pounds  syrup,  three 
pounds  Globe  A-l  flour,  one  teaspoon  salt,  soda,  allspice,  cloves,  ginger, 
one-half  spoon  nutmeg,  rinds  of  two  lemons,  one-fourth  pound  butter,  one- 
fourth  pound  lard,  one  and  one-fourth  pounds  of  brown  sugar,  one  cup 
boiling  water,  one  dozen  cardamon.  Heat  syrup  first,  put  butter  and  lard 
in.  When  cool,  add  other  ingredients.  Mix  evening  before  wishing  to 
bake. — Mrs.  A.  Heilbron. 


WALNUT    WAFERS. 

Four  eggs  well  beaten,  two  cups  dark  brown  sugar,  two  cups  chopped 
walnuts,  six  heaping  tablespoons  Globe  A-l  flour.  Drop  by  teaspoonful 
well  apart  on  buttered  tin  and  bake  in  moderate  oven. — Mrs.  W.  G.  Stone. 


BUTTER   COOKIES. 

One  cup  sugar,  three-fourth  cup  butter,  two  eggs,  two  tablespoons 
milk,  two  teaspoons  Hallifax  Quality  baking  powder  (use  less  of  this  pow- 
der than  of  other  powders),  and  about  two  cups  Globe  A-l  flour,  flavor  with 
anis  seed,  roll  out  thin  and  bake. 


GINGER    SNAPS. 

One-fourth  pound  butter,  one-fourth  pound  light  brown  sugar,  two  tea- 
spoons soda  (even),  one  wine  glass  milk,  one  quart  Globe  A-l  flour,  one- 
fourth  pound  lard,  one  pint  New  Orleans  molasses,  two  tablespoons  of 
ginger. 

48 


HERMITS. 

One    cvp    brown    si1  gar,    two    whole    eggs,    four    tablespoons    of    sifted 
Globe  A-l  flour,  one  cup  of  chopped  walnuts. — P.  N.  M. 


POTATO   DOUGHNUTS. 

One  cup  sugar,  one-half  cup  milk,  one  cup  mashed  potatoes,  butter  size 
of  a  walnut,  two  teaspoons  Hallifax  Quality  taking  powder  (use  less  of 
this  powder  than  other  powders),  Globe  A-l  flour  to  roll. — Mrs  Elizabeth 
Taylor. 


WALNUT   WAFERS. 

Four  eggs  well  beaten,  two  cups  dark  brown  sugar,  two  cups  chopped 
walnuts,  six  heaping  teaspoons  Globe  A-l  flour.  Drop  by  teaspoonful  well 
apart  on  buttered  tins.  Bake  in  moderate  oven. — Mrs.  W.  G.  Stone. 


FRAU    FRAU. 

*One  tablespoon  butter,  one  tablespoon  Globe  A-l  flour,  one  cup  milk, 
one  cup  grated  cheese.  Beat  yolks  of  four  eggs.  Cook  in  double  boiler. 
Pour  over  beaten  whites  of  four  eggs.  Serve  on  salted  crackers. — Mrs.  W. 
G.  Stone. 


COCOANUT    KISSES. 

Whites  of  two  eggs  beaten  stiff,  add  one  cup  granulated  sugar  and 
beat;  add  two  cups  cocoanut,  one  tablespoon  cream,  three  tablespoons 
Globe  A-l  flour  heaping.  Drop  by  small  teaspoonful  well  apart  on  buttered 
tins.  Bake  in  slow  oven. — Mrs.  W.  G.  Stone. 


DOUGHNUTS. 

Two  eggs,  one  pint  yellow  sugar  heaping,  one  pint  sour  milk,  two 
level  teaspoons  soda,  Globe  A-l  flour  to  make  batter.  Put  soda  with  flour. 
Beat  eggs  well,  tiien  cream  eggs  with  sugar.  Bea^t  eggs  and  sugar  thor- 
oughly, the  longer  the  better.  Work  as  soft  as  possible  with  flexible  knife, 
nutmeg. — Mrs.  W.  G.  Stone. 

SPICE   CUP   CAKES. 

One-half  cup  molasses,  one-half  cup  sugar,  one-fourth  cup  butter  (or 
half  butter  and  half  critca),  one-half  cup  sour  milk,  one  level  teaspoon 
salt,  one-half  teaspoon  of  cinnamon,  one-half  teaspoon  allspice,  one-half 
teaspoon  ginger,  pinch  of  cloves,  one  teaspoonful  of  soda  dissolved  in 
boiling  water,  two  cups  Globe  A-l  flour.  Bake  in  moderate  oven  and 
watch  carefully. 


CANDY 

'Sweets  to  the  sweet. 


KINDERGARTEN    CANDY. 

Two  cups  brown  sugar,  one-half  cup  milk,  one  teaspoon  butter.  When 
done  flavor  to  taste,  add  one-half  cup  cocoanut  and  pour  on  buttered  plates 
to  cool.— Mrs.  Clarke  E.  Bell,  2001  H  street. 


CANDIES. 

Three  cups  granulated  sugar,  one-half  cup  water,  one-half  strained 
honey,  one  teaspoon  lemon  extract,  two  egg  whites.  Boil  together  until 
the  mixture  hardens  in  cold  water,  then  pour  it  slowly  over  the  well 
beaten  whites  of  two  eggs.  Flavor  and  beat  together  until  stiff  enough 
to  drop  on  buttered  paper.  One  cupful  of  chopped  nut  meats  may  be 
added.— P.  N.  M. 

49 


MARSHMALLOWS. 

One  envelope  Knox  sparkling  gelatine,  two  cups  (one  pint)  granulated 
sugar,  few  grains  salt  and  flavoring  to  taste.  Soak  the  gelatine  in  ten 
tablespoons  cold  water.  Heat  the  sugar  with  ten  tablespoons  water  till 
dissolved.  Add  gelatine  to  syrup  and  let  stand  until  partially  cooled,  add 
salt  and  flavoring,  beat  with  a  whip  until  too  stiff,  then  with  a  large  spoon 
until  only  soft  enough  to  settle  into  a  sheet.  Dust  granite  pans  thickly 
with  confectioner's  sugar,  pour  in  the  candy  about  half  an  inch  deep  and 
set  in  cool  place  until  tl  oroughly  chilled.  Turn  out,  cut  in  cubes  and  roll 
in  confectioner's  sugar.  This  recipe  will  make  one  hundred  marshmallows 
Mrs.  E.  E.  Rose. 


PUFFED    RICE    BRITTLE. 

One  ten-cent  package  puffed  rice,  one  cup  of  sugar,  one-half  cup  Karo 
corn  syrup,  one-half  cup  of  water,  one  teaspoon  vinegar,  butter  size  of 
walnut.  To  te&t  drop  from  spoon  into  cold  water.  Remove  from  fire  as 
soon  as  brittle.  Then  quickly  put  in  rice,  mix  well  and  put  in  buttered 
pan.  When  partly  cool,  press  down  with  hands. — Verna  Swan. 


CARAMELS. 

One-half  cup  molasses,  one-half  cup  sugar,  one-fourth  pound  chocolate 
(grated),  one-half  cup  milk,  one  large  teaspoon  butter.  Stir  constantly 
until  it  hardens  in  cold  water.  Pour  into  buttered  pans  and  cut  in  squares 
as  it  cools. — Mary  Jones. 


NUT   LOAF. 

-  Two  cups  sugar,  one-half  cup  white  Karo  syrup,  one-half  cup  milk. 
Boil  to  soft  ball  degree,  take  off  stove  and  beat  slowly  into  two  well 
beaten  egg  whites.  Add  nuts  and  flavoring.  Beat  very  stiff  and  pour  into 
deep  pan.  Cut  in  squares. — Gladys  Book. 


AVIATION   YUM    YUM. 

One  and  one-half  cups  dark  brown  sugar,  one  and  one-half  cups  light 
brown  sugar,  one  cup  milk,  butter  size  of  walnut.  Boil  until  it  forms  soft 
ball  in  water,  take  off  stove,  add  a  little  vanilla.  One  cup  walnuts.  Beat 
till  quite  stiff  and  pour  into  buttered  pans.  When  cool  cut  in  squares. — 
Eva  Contell. 


PATIENCE. 

One  and  one-half  cups  white  sugar,  three-fourths  cup  milk,  butter  size 
of  walnut.  When  boiling  hard  pour  in  one-half  cup  sugar  which  has  been 
melted  and  browned  in  saucepan.  Cook  until  it  forms  soft  ball  in  cold 
water.  Stir  until  cool  and  pour  over  one  cup  nuts.  Cut  in  squares. — The 
Misses  Whittenbrock. 


'    SEA    FOAM. 

Two  cups  of  brown  sugar,  one-half  cup  of  milk.  Boil  until  it  hardens 
in  water.  Pour  over  the  well  beaten  white  of  two  eggs.  Flavor  with 
mapleine.  Stir  until  it  begins  to  thicken,  tl  en  drop  from  teaspoon  on 
oiled  paper. — Clara  Harris. 


LEMON    TAFFY. 

Two  cups  of  white  sugar,  one  cup  of  boiling  water,  one-fourth  cup  of 
vinegar,  one-thiid  cup  of  butter.  Boil  till  biittle,  flavor  with  lemon  and 
pour  into  butter  plates  and  when  cool  pull  till  done.— Mrs.  F.  Weismau. 

50 


THE  ECONOMY 
DEPARTMENT  STORE  CO. 

Sixth  and  L. 

Has    a    wonderful    assortment    of    Holiday    Goods,    Toys,    Dolls, 

Pictures  at  far  less  than  K-street  prices. 

WE  ALWAYS  SELL  FOR  LESS. 

KAESER'S 

Faultless  Sanitary  Machine  Made  Bread 

Baked  only  by 
KAESER'S  BAKERY 

3206  Fourth  Ave.  Sacramento,  Cal. 

Phones:  Capital  741;  Capital  253- Y. 

Mason's 
Steam  Laundry 

Mrs.  Fred  Mason,  Prop. 

FIRST  CLASS  WORK. 

Phone:  Main  211.  2030  O  Street,  Cor.  Twenty-first. 

Baker  Sisters 
Shampoo  Parlors 

Facial  Massage,  Manicuring,  Scalp  Treatment,  Shampooing. 

Phones:  Office  2731-R.     Res.  4987- Y. 

315  Forum  Building.  Ninth  and  K  Streets. 

Sacramento,  Cal. 


51 


FUDGE. 

Two  cups  of  sugar,  one  cup  of  milk,  tablespoon  butter,  four  tablespoons 
chocolate,  two  teaspoons  corn  starch.  Cook  until  it  forms  a  soft  ball  when 
dropped  in  cold  water.  Beat  until  it  begins  to  thicken,  then  turn  into 
buttered  pan.— Mona  Peters. 


CREAM    CANDY    (or   Fondant). 

Two  cups  confectioner's  sugar,  three-fourths   cup  water.  Boil   until  "t 

will  form  a  soft,  ball  when  dropped  in  water.     Remove  from  stove,   flavor 

and  stir  until  creamy.     Mould  into  small  balls  with  hands.  Is   very  nice 
after  dipped  in  chocolate. — Mrs.  Roy  Bratton. 


HONEY   TAFFY   CANDY. 

Two  cups  sugar,  three-fourths  cup  of  Foney,  two  tablespoons  butter, 
one-third  cup  of  water.  Flavor  .v  ith  vanilla,  cook  fast  in  saucepan  until 
brittle  wren  dropped  in  cold  water.  As  soon  as  it  can  be  handled  pull 
until  white.  Cut  in  cubes  before  too  hard. — Gertrude  Morrison. 


CREAMED  PEPPERMINT  WAFERS. 

One  cup  sugar,  one-fourth  cup  hot  water.  Boil  five  minutes,  flavor 
with  three  drops  of  peppermint,  stir  almost  thick,  then  drop  on  oiled 
papers  in  small  or  large  drops  as  preferred. — Ruth  Scott. 


DIVINITY   CANDY. 

Two  cups  sugar,  one-half  cup  Karo  corn  syrup.  Fill  the  one-half  cup 
of  syrup  with  lot  water,  pour  on  the  sugar  and  cook  until  it  rolls  in  ball 
in  water.  Pour  it  over  the  white  of  one  egg  well  beaten.  Stir  in  flavoring 
and  nuts.  Beat  until  thick,  put  on  greased  plate  to  cool. — Mrs.  W.  D. 
Washburn. 


PENOCHE. 

Three  cups  brown  sugar,  one  cup  milk,  one  cup  chopped  walnuts,  one- 
half  cup  cream,  butter  size  of  an  egg.  Boil  until  it  forms  a  soft  ball  in 
water.  Stir  often  to  keep  from  burning.  Beat  and  when  almost  thick  add 
the  nuts  and  one  teaspoonful  of  vanilla.  Turn  into  greased  tin  and  when 
firm  cut  into  squares.  (I  usually  use  Carnation  cream — one  cup  diluated, 
one-half  cup  pure.) — Eva  McLean. 


PEANUT  CANDY. 

Two  cups  white  sugar,  one  cup  corn  syrup,  two  cups  shelled  peanuts 
(raw),  one-half  cup  of  water,  one  tablespoon  butter,  one-half  teaspoon 
vanilla,  two  generous  teaspoons  baking  soda.  Cook  sugar,  syrup  and 
water  until  it  bubbles,  then  add  butter  and  peanuts  and  cool  till  nuts  turn 
brown  and  skins  crack.  After  removing  from  fire,  stir  in  vaniila  and  add 
soda.  Pour  immediately  on  a  number  of  buttered  plates,  when  cool  stretch 
out. 

N.  B. — Stir  all  the  time  while  cooking  or  nuts  will  settle  to  the  bottom 
and  burn. — Mrs.  W.  G.  Stone. 


COCOANUT  CANDY. 

One  cocoanut,  one  and  one-half  pounds  of  granulated  sugar.  Put  sugar 
and  rnilk  of  cocoanut  together.  Beat  slowly  until  sugar  is  melted,  then 
boil  for  five  minutes,  add  cocoanut  (finely  grated),  boil  ten  minutes  longer. 
Stir  constantly  to  keep  from  burning.  Pour  on  butteied  plates,  cut  in 

squares.     Will    take    two    days    to    harden.      Use    prepared    cocoanut    when 

other  cannot  be  had. — Marion  Perkins. 

52 


PEANUT   BRITTLE. 

Two  cups  granulated  sugar,  two  cups  shelled  roasted  peanuts,  two 
tablespoons  butter,  one-eighth  teaspoon  soda.  Caramelize  the  sugar  till 
light  brown,  add  the  butter  and  soda,  beat  in  quickly,  stir  in  nuts  and 
spread  at  once  on  an  inverted  tin.  Use  a  clean,  smooth  omelet  pan  for 
caramelizing  the  sugar.  Heat  slowly  at  first,  so  the  sugar  will  not  burn 
before  melting  and  stir  gently  with  the  back  of  the  spoon. — P.  N.  M. 


PEANUT  CREAMS. 

Two  cups  light  brown  sugar,  three-fourths  cup  hot  water,  few  grains 
of  salt,  one-half  cup  melted  butter,  one  cup  peanut  meats.  Beat  together 
thoroughly,  then  cook  until  the  mixture  forms  a  soft  ball  in  cold  water. 
Remove  from  fire  and  add  the  butter.  Beat  until  creamy  and  stir  in  the 
peanut  meats,  which  have  been  browned  in  the  oven  with  a  little  butter. 


NUTMEG   FUDGE. 

Two  cups  light  brown  sugar,  three-fourths  cup  rich  milk,  few  grains 
of  salt,  one-fourth  cup  grated  chocolate,  one-fourth  teaspoon  nutmeg.  Mix 
and  cook  ingredients  until  soft  ball  forms  in  cold  water,  take  from  fire 
and  cool,  then  add  butter,  salt  and  nutmeg  and  beat  until  creamy. — P.  N.  M. 

ICE  CREAM  AND  ICES 

"We  are  such  stuff  as  dreams  are  made  of,  so  coldly  sweet." 


THE    EASY   WAY   TO    MAKE    ICE    CREAM. 

Use  one  quart  of  milk  for  a  package  of  Jell-O  Cream  Powder.  Pour 
the  contents  of  one  package  of  Jell-O  Ice  Cream  Powder  in  a  dish.  Pour 
on  it  one  cup  of  milk  and  stir  to  a  thick,  smooth  paste,  to  avoid  lumps. 
Add  the  rest  of  the  quart  of  milk,  stir  until  thoroughly  dissolved,  and 
freeze. 


STRAWBERRY    ICE    CREAM. 

One  pint  of  cream,  three  small  boxes  strawberries,  one  and  one-half 
cupfuls  sugar,  crush  the  berries,  add  sugar,  and  let  stand  for  several  hours. 
Strain,  mix  with  cream  and  freeze.  Enough  for  eight.  Serve  in  glasses. 


FROZEN    BANANAS. 

One  dozen  bananas,  one  pound  sugar,  one  pint  of  water,  two  oranges 
(juice  only),  one  pint  cream.  Boil  water  and  sugar  together  for  five  min- 
utes, strain  and  when  cold  add  orange  juice  and  well  mashed  bananas. 
Freeze,  turning  slowly.  When  frozen  remove  dasher  and  stir  the  whipped 
cream  in  carefully.  Repack  and  set  away  to  harden. 


MINT    ICE  TO   SERVE   WITH    ROAST    LAMB. 

Boil  together  for  five  minutes  a  pint  of  water,  one  cupful  of  sugar  and 
the  pounded  leaves  from  twelve  stalks  of  spearmint.  Cool.  Add  the  juice 
of  a  lemon  and  strain.  Add  five  drops  of  "apple-green"  coloring  and  four 
drops  of  oil  of  spearmint.  Freeze.  This  will  serve  six  persons  in  sherbet 


CAFE    PARFAIT. 

One  pint  cream,  whipped,  one  cupful  sugar,  two  tablespoonsful  strong 
coffee.  Whip  all  together  until  thick;  pour  into  a  mold;  pack  in  ice  and 
salt,  and  let  stand  without  stirring  four  or  five  hours. 

53 


ORANGE    WATER    ICE. 

One  quart  water,  one  pound  granulated  sugar,  juice  of  four  oranges, 
juice  of  one  lemon,  white  of  one  egg,  one  drop  of  orange  or  pink  coloring. 
Melt  sugar  with  water.  Add  juice  of  oranges  and  lemon.  Add  coloring 
and  white  of  egg.  Strain  and  freeze. 


,  ROOT   BEER   ICE  CREAM. 

One  tablespoon  vanilla  ice  cream  put  into  an  ice  tea  glass,  pour  on 
enough  root  beer  to  fill  glass.  Serve  with  straw  and  spoon,  like  soda. 
Very  refreshing. — L.  D.  K. 

PRESERVES  AND  PICKLES 

"The  royal  tree  has  let  us  royal  fruit." 


ISABELLA   GRAPE  JAM. 

Squeeze  tfce  pulp  of  grapes  out  of  the  skin;  cook  the  pulp  for  a  few 
moments  so  you  can  press  through  sieve  to  reject  the  seeds;  add  a  little 
water  to  the  skins  and  cook  till  they  are  quite  tender;  put  skins  and  pulp 
together  and  to  each  pint  add  one  pound  sugar  and  boil  fifteen  minutes. 


FIG   JAM. 

Three  pounds  figs,  three  pounds  sugar,  three  oranges,  three  lemons; 
seed  the  oranges  and  lemons  and  cut  into  thin  slices  and  add  one  cup 
water;  then  add  figs  and  sugar,  and  cook  until  stiff  enough  to  keep  in 
glasses. 


GRAPE    PRESERVES. 

-  Weigh  the  grapes  and  allow  three-fourths  pound  sugar  to  one  pound 
fruit;  rinse  bunches  of  grapes  in  cold  water,  drain  and  squeeze  pulp  from 
skins;  heat  pulp  gradually  and  cook  until  seeds  come  out  easily,  ten  or 
fifteen  minutes;  pass  through  sieve  just  fine  enough  to  keep  back  seeds; 
cook  skins  and  pulp  ten  minutes;  add  sugar  and  cook  until  liquid  thickens. 


ORIENTAL  JAM. 

One  pound  currant  juice,  two  pounds  seeded  raisins,  three  pounds 
mashed  currants,  four  pounds  brown  sugar;  put  currant  juice  on  stove  and 
cook  about  ten  minutes;  then  put  in  raisins;  let  them  heat  while  mashing 
currants  and  sugar,  and  cook  twenty  minutes;  cut  two  oranges  and  two 
lemons  into  small  pieces;  stir  into  the  mixture  and  cook  all  together;  put 
into  jelly  glasses  and  seal  same  as  jelly. 


PLUM   CONSERVE. 

Five  pounds  tart  plums  cut  small,  one  cup  chopped  nuts,  one  cup 
chopped  raisins,  juice  of  three  oranges  and  rind  of  one  orange  cut  in  small 
cubes  and  cooked  until  tender;  sugar  cup  for  cup;  cook  down  and  put  in 
jelly  glasses. 


CURRANT  CONSERVE. 

Three  quarts  currants,  four  large  oranges  chopped,  two  pounds  raisins 
chopped,  weight  in  sugar;    cook  twenty  minutes  and  put  in  jelly   glasses. 

54 


Leslie  Shaker  Salt 


Always  dry  and  free  running — will  not  clog  in  shaker. 

Packed  in  a  sealed  carton  with  the  patented  side  spout  for  pouring. 

Ask  your  grocer  for  the  package  with  the  spout  on  the  side. 


Pure  Potato  Flour 


In  1-lb.  Packages 
For  Puddings,  Cakes,  Etc. 

All  Grocers. 
See  directions  on  Package. 


55 


MARMALADE    (Excellent). 

One  orange,  one  lemon,  one  grapefruit,  sugar;  shave  the  fruit  very 
thin,  rejecting  nothing  but  the  seeds  and  cores;  measure  the  fruit  and  add 
to  it  three  times  the  quantity  of  water;  let  stand  in  earthen  dish  over 
night;  next  morning  boil  for  ten  minutes  and  let  stand  another  night;  then 
add  sugar,  pint  for  pint;  boil  steadily  until  mixture  jellies. 


BRANDY   PEACHES. 

Seven  pourds  peaches,  four  pounds  sugar,  one  cup  vinegar,  one  quart 
water;  boil  water  and  sugar  ten  minutes;  add  vinegar;  t^en  add  two  cloves 
to  each  peach,  tome  stick  cinnamon,  one  cup  and  a  half  of  brandy  after 
peaches  cook. 


CRANBERRY    CONSERVE. 

One  quart  cranberries,  one-fourth  to  one-half  cup  nuts,  one  cup  raisins, 
one  and  one-half  to  two  cups  sugar,  one-fourth  cup  water,  juice  and  grated 
rind  of  two  oranges:  cook  cranberries,  raisins  and  water  until  cranberries 
break  slightly;  add  sugar  and  orange  rird;  cook  until  thick  enough  to 
stand  when  cool;  add  nuts  and  orange  juice;  pour  in  molds  to  cool. 


PRESERVE  OF  DAMSON   PLUMS. 

Stone  seven  pounds  Damson  plums;  put  in  a  kettle  one  and  one-half 
pints  vinegar,  three  and  one-half  pounds  brown  sugar,  one  tablespoonful 
powdered  cloves  and  a  little  mace;  boil  and  skin  well;  then  put  in  the  fruit 
and  let  it  boil  well;  take  out  fruit  and  boil  down  syrup;  then  mix  all 
together  and  put  in  earthen  crock. 


ORANGE   MARMALADE. 

Four  large  sweet  oranges,  four  lemons,  three  grapefruits,  twelve 
pounds  sugar,  four  quarts  water;  cut  fruit  very  fine,  removing  all  seeds 
and  tough  inner  skin  and  pith;  cover  with  water  and  let  stand  forty-eight 
hours;  then  add  sugar  and  boil  until  thick;  must  boil  slowly  at  first.  The 
fruit  should  all  be  large  and  juicy. 


PEACH   CONSERVE. 

Three  pounds  peaches,  one  cup  water,  three  pounds  sugar,  one  pound 
raisins,  one-half  pound  English  walnuts;  pare  and  slice  peaches  and 
oranges;  add  sugar  and  raisins  and  one  cup  water;  cook  until  stiff  enough 
to  keep  in  glasses;  add  the  nuts  just  as  you  take  off  the  stove. 


PRESERVED   FIGS    (Fresh). 

The  figs  should  not  be  too  ripe;  after  washing  steam  until  tender; 
have  ready  a  boiling  syiup  made  of  tAvo  pounds  of  sugar  to  one  pint  of 
water;  put  a  little  syrup  into  a  heated  jar  and  fill  in  the  hot  steamed  figs, 
adding  boiling  syrup  as  you  fill  to  prevent  figs  packing  together. 


MELON    RIND    PRESERVED. 

Pare  outer  skin  and  cut  into  shapes;  green  them  by  simmering  with 
vine  leaves  and  a  little  alum;  make  a  syrup  of  one  cup  of  sugar  to  one 
pint  of  water;  put  in  all  kinds  of  ground  spices,  and  simmer  until  done 
through  and  translucent;  boil  down  syrup  afterwards  and  add  rind  just 
before  finishing. 

56 


PRUNE   PICKLE. 

Seven  pounds  ripe  prunes  (wash,  do  not  remove  pits),  three  and  one- 
half  pounds  sugar,  one  pint  vinegar,  one-half  teaspoon  cloves,  cinnamon, 
allspice;  boil  down  until  thick;  does  not  have  to  be  sealed. 


PICKLED    FIGS. 

Five  pounds  fruit  (light  figs),  three  pounds  sugar,  one  pint  vinegar, 
one  tablespoon  cinnamon  and  allspice,  one  teaspoon  cloves,  a  bit  of  salt; 
cook  about  twenty  minutes  till  fruit  begins  to  wrinkle. 


RIPE   TOMATO   PICKLE. 

This  does  not  need  to  be  cooked  and  keeps  indefinitely.  Fifteen  pounds 
tomatoes  (skin,  chop  and  drain),  two  cups  chopped  onions,  two  cups 
chopped  celery,  one  cup  grated  horseradish,  one  cup  salt,  two  cups  sugar, 
four  large  green  peppers  (chopped),  one  good  crisp  cabbage  (chopped), 
one-half  pound  white  mustard  seed,  one  teaspoon  each  of  ground  cloves, 
mace,  cinnamon  and  black  pepper;  three  quarts  cider  vinegar,  two  whole 
horeradish  roots;  put  in  crock;  stir  often;  good  for  use  in  two  weeks. 


INDIAN   CHUTNEY. 

Twelve  apples,  one  onion,  two  green  peppers,  one  red  pepper,  one  cup 
chopped  raisins,  one  pint  cider  vinegar,  two  cups  sugar,  juice  of  two 
lemons,  one  pound  ground  ginger,  one-fourth  teaspoon  cayenne,  one  table- 
spoon salt;  chop  apples,  onions  and  peppers  very  fine;  add  vinegar  and 
simmer  one  hour,  stir  often;  add  other  ingredients  and  cook  half  an  hour 
longer,  stirring  constantly;  seal  in  sterile  jars. 


ORANGE   MARMALADE. 

Four  large  navel  oranges  sliced  very  thin,  add  three  quarts  of  cold 
water  and  let  stand  over  night.  Next  morning  cook  slowly  for  forty-five 
minutes.  Let  cool.  Measure  and  for  every  quart  of  fruit  and  juice  add 
two  and  one-half  pounds  of  sugar.  Return  to  fire  and  cook  slowly  one  hour 
and  forty -five  minutes.  When  about  half  done  add  four  lemons  sliced  thin. 
Mrs.  Agnes  Downing. 


SUGARED    FIGS. 

Thirty  figs,  one  cup  water,  one  cup  sugar.  When  sugar  and  water 
come  to  a  boil  put  figs  in  carefully;  let  boil  slowly  one  hour.  Dip  out  of 
liquor  place  on  platter  and  set  in  sun.  Next  morning  place  figs  in  same 
liquor,  boil  one  hour  and  place  in  sun  as  before.  Repeat  third  morning 
and  leave  in  sun  until  dry  enough.  Roll  in  coarse  granulated  sugar  and 
pack  in  tin  box  lined  with  wax  paper. — Mrs.  A.  E.  Stearns. 


SPECIAL    FIGS. 

Seven  pounds  of  figs,  three  and  one-half  pounds  sugar,  one  pint  of 
vinegar,  one-half  cup  water,  one  teaspoonful  whole  cloves,  two  teaspoonsful 
stick  cinnamon.  Boil  vinegar,  sugar,  water  and  spices  together  or  until 
well  heated.  Put  two  cloves  in  each  fig.  Boil  fruit  until  tender,  place  in 
jars,  pour  over  enough  of  hot  syrup  and  seal. — Mrs.  Clarke  E.  Bell. 

57 


INDEX  TO  RECIPES 


Page. 

Table  of  Weights  and  Measures , 1 

To   Serve   Fifty  People 2 

Appetizers    4 

Soups     5 

Fish    6-8-10 

Entrees   11 

Meats   and   Poultry 12-14-16-17-18 

Salads  and   Salad   Dressings 20-22-23 

Vegetables    24-25-26 

Bread    27-28-29-30 

Pastry     32-33 

Pudding 34-35-36 

Punch    38 

Cakes    38-40-42-44-46-47 

Candies -*- 49-50-52-53 

Small  Cakes  and  Cookies 48-49-50-52 

Ice  Cream  and   Ices 53 

Preserves  and  Pickles 54-56-57 

Blanks  for  Extra  Recipes 60-61  -62-63-64 


58 


INDEX  TO  ADVERTISERS 


Art    Dealers. 

Pag-e. 

M.    S.    Azevedo 43 

Taylor's   Art  China   Store _ 13 

Automobile   Dealers. 
Graham    and    Lamus    45 

Automobile   Rentals. 
Transbay  Auto   Association   Outside  back  cover 

Automobile    Tires. 
Fisk    Rubber    Co 21 

Bakeries. 
Kaeser's    Bakery 51 

Banks. 

California   Savings   Bank _ Outside   front    cover 

Fort   Sutter   National    Bank _ 13 

National   Bank   of   D.    O.    Mills 3 

The   Peoples    Savings    Bank 37 

Coffee. 
Leon    Lewis    _ _ 41 

Confectioners. 

Ryan's     9 

Trust's    „ _ 43 

Creameries. 
Bentley's    _ 41 

Fish    and    Oysters. 
American    Fish    Co 9 

Groceries. 
Clarke's 15 

Hair    Dressing. 
Baker    Sisters    __ _ 51 

Ice    Cream. 

Bentley's    41 

Clarke's    „ _ 15 

Jobbers. 

California   Wall    Paper    Mills _ . 13 

Ennis-Brown    Co _ _ 43 

W.   P.   Fuller  &   Co _.._ _ 41 

Kirk,    Geary    &    Co _ 37 

Schaw-Batcher    Co 13 

Wood-Curtis   Co 39 

Ladles'    Specialty   Shop. 

Eastern     Outfitting    Co _ 43 

The   Economy   Department    Store _ _ 51 

Laundries.     ' 

M    Street   Laundry    _ _ 31 

Mason's    Laundry    _ 51 

People's  Wet  Wash   _ 15 

Sacramento   Steam   Laundry   19 

Lumber. 
Oak  Park  Lumber  and  Milling  Co 19 

Paints  and   Oils. 
Emerick    &    Duncan    Co 19 

Photographer. 
Bushnell     _ _ 7 

Raisins. 

American    Vineyard    Co _ Insert 

Real    Estate. 

Heilbron    Realty    Co -..- 19 

Salt. 

Leslie's    Salt    Refining    Co 55 

Tamales. 

Lucas"    Tamale    Cafe    41 

Tents   and    Awnings. 

Rivett    _ — _ 15 

Wall    Paper. 

California   Wall   Paper    Mills .     13 

Wood   and    Coal. 
Dunbar   &   Son    „ „ - 15 

59 


Ills 

Not  Necessary  to 
Buy  a  Car 

To^njoy  the  pleasures  of  motoring,  rent 
a  car  from  us,  5c  per  mile.  Any  time, 
any  place.  You  drive  the  car.  If  inex- 
perienced, we  teach  you  to  drive.  A  re- 
quest by  mail  or  phone  will  bring  full 
information. 

THE  TRANS-BAY 
AUTO  RENTING 

ASSOCIATION 

1325  J  Street-Phone  Main  1108 

Sacramento,  Cal. 

Branches : 

San  Jose,  Richmond,  San  Francisco 
Oakland  and  Berkeley 


SUTTER    PRESi     «ge,     925    L    STREET 


